April 18, 2007

English Pudding – A Trifle

By Andrew In Recipes

Don’t get me wrong I heartily enjoy a decent roast dinner, positively relish thinly sliced lamb served with Yorkshire puddings and copious amounts of mint sauce – to the horror of my French friend. I am equally as happy shoving half a lemon up a chickens arse or shovelling down egg and chips on a weeknight.

Really though when attention is turned to great English food it is the pudding that eclipses all. My up-bringing is littered with memories of fabulous desserts – steamed treacle sponges, Queen of Puddings tied with a warning that the jam is ‘really, really hot’, gorgeous Blackberry and Apple pie with lashings of custard, Elderberry ices made from garden harvested fruit, clove scented Apple pies, strawberry tarts topped with whipped cream and rhubarb crumble.

So I made a trifle.

Nigel’s Delightful Trifle to be specific, lifted from Slater’s Kitchen Diaries (page 234). Blackberries substituted for blackcurrants and a ready-made Madeira cake (which was actually rather nice for just 87p) for the sponge.

As I was waiting for the fruit to cool the book’s pages flipped over. Two pages back is a recipe for Peach and Blueberry Cobbler; another pud to sample and devour!

Blackberry Trifle

Prep Time: 25 minutes

Total Time: 25 minutes

Blackberry Trifle

An English Traditional dessert creamy, rich with lashings of blackberries


  • 350g plain sponge cake
  • one egg separated
  • 2 tbsp caster sugar
  • 250g mascarpone cheese
  • couple drops vanilla extract
  • 250ml double cream
  • 475g blackcurrants/blackberries
  • 4 tbsp water
  • 2 tbsp caster sugar


  1. Simmer the fruit, water and sugar until plenty of juice is created, about 10 minutes. Remove from heat. Break the sponge into pieces and push into the bottom of a serving bowl. Spoon the fruit and juice over the top and allow to cool.
  2. Mix the egg yolk and sugar in a bowl and mix well. Stir in the mascarpone and vanilla. Whip the cream until the soft peak stage and fold into the cheese mix. Beat the egg white until stiff and fold this in too. Spoon over the fruit and chill.

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  1. Staximo April 18, 2007

    :o) coincidence are funny! Today I’ve also posted a trifle recipe…

  2. Sophie April 19, 2007

    That’s funny, making the same pud for the same day twice! It must be a sign that it’s a real favourite (I agree, English puddings are the best!)

  3. sam April 22, 2007

    If ate that I think I’d end up looking like a pudding! That wouldn’t stop me though. Thanks for the entry – Andrew – and helping me on my little crusade to improve the reoutation of our beloved cuisine!

  4. Margaret April 23, 2007

    Looks like a fine trifle to me. Must try this one out.

  5. Chrisb April 24, 2007

    This looks a seriously delicious trifle.

  6. Shaun May 7, 2007

    Andrew – This is a beautiful looking trifle. I think the blackberry substitution is a wise one, harkening back to the dark plum color I recall from my mother’s trifles ate during my childhood. Why doesn’t she make trifle anymore? Why don’t I? That being said, I did make Mr. Slater’s English apple cake from the same wonderful cookery book. As Winter will soon fall in New Zealand, I think the trifle will be perfect, if I can find any berries, that is.

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