Wednesday, November 02, 2005
Trifle, or Madeira Cake recycled
Taking my inspiration from the title of the cookbook 'Economical Cookery' (Elizabeth Craig, 1950), I turned some of my less than perfect Madeira cake into four small trifles. Being the thrifty housewife I made use of ingredients from my storecupboard for this exercise in economy: tinned raspberries (in juice), blackcurrant jelly, Bird's custard (in a carton), double cream (fresh). The tinned raspberries I usually stick on my porridge, for which they are fine. In the trifle they looked anemic and they didn't have the same consistency as fresh fruit (OK they were a bit mushy, but set into the jelly I don't think they were too awful). The cubes of Madeira cake stayed pretty firm even after a good soaking with raspberry juice, so was a pretty good choice of sponge for trifle making. Anything topped with custard AND cream is usually fairly edible, and so these trifles proved to be. I shall return to Ms. Craig's book for a posting in the near future.