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History of the Trifle.

Trifle (TRI-fuhl) - The word "trifle" comes from the old French term "trufle," and literally means something whimsical or of little consequence. A proper English trifle is make with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.

The English call versions of this cake a Tipsy Cake or Pudding, Tipsy Squire, and Tipsy Hedgehog. It was also known as Tipsy Parson and Tipsy Squire in America. The difference between this cakes and the original trifle is that these were all made with dried cake, rather than fresh.

The first trifles were very much like Fools (an old confection of pureed fruit mixed with cream), and the two terms were used almost interchangeably for many years. Many puddings evolved as a way of using up leftovers and trifle originated as a way to use stale cake. > The English Trifle is a close cousin of an Italian version called "Zuppa Ingles" (English Soup), and also seems distantly related to a Spanish dessert called "Bizcocho Borracho."

1700s - It was in the mid-1700s that cake (or biscuits), alcohol, and custard were combined in the trifle bowl. The recipe for trifle (and many of its now-heirloom glass dishes) came to America via the British who settled in the coastal South. Its popularity remained firm with Southern planters who loved indulgent desserts. Supposedly, it was called Tipsy Parson because it presumably lured many a Sunday-visiting preacher off the wagon. Southern hostesses prided themselves on their elegant table settings and considered a cut-glass trifle bowl to be mandatory.

Yummmmm sounds sooooooo good

Another family story. My uncle Harold (the one who loved bluebells) he was a very tiny man. Looked weak, mostly due to wartime experiences I suspect. Anyway he could not hold his liquor and seldom drank anything strong. So this one evening mum and dad and auntie Nellie and Uncle Harold (and me) all went to dinner at "Oakwell Park" (a posh place) where my dad would work on the gardens on the weekend. The owner was very nice to us and always gave us special attention. Think he was a fishing buddy of Dads, but anyway..............after dinner we sat by the huge fire in the sitting room drinking Irish coffee. That is black coffee with thick cream floating on top and brandy in the coffee you sip it through the cream. Well.............the desert was "Tipsy cake". The chef was rather generouse with the dousing of the cake. They would use all the leftover liquor from the bar and pour in into the cake.(Wate not want not) Well........poor uncle Harold got drunk. He never lived it down, drunk on tipsy cake. I have no idea now if he had the Irish coffee or not but in anycase all anyone remembered was the cake. Half way through he stuttered and said " I do believe I am a bit tipsy" ....... Nellie had to take charge and help him out to the car haha...............poor Uncle Harold.
By the way, I have a great recipe somewhere for Brandy cake, somewhat simular.

No one wasted stale bread or cake. Deserts were plentiful because things had to be used up. When people could not afford a lot of meat they filled up on desserts made from things on hand. Bread and butter pudding made with stale bread, eggs etc



Summer pudding made from bread and fresh fruits gathered from hedgerows and gardens.



Egg custard is the base for a lot of puddings and good just as it is



rice pudding or tapioca or even macoroni elbows make great desserts and are filling.



Many of the desserts were made up on the spot with things available. Neighbours would share. Children collected "wind falls" apples at the local farms and orchards and would bring them home in skirts and pockets so mum could make a pie. Apples could be stuffed and baked. They were generally fillers........to finish off when the main meal was not so big and children got good food in the desserts. Eggs and milk being the base of most "puddings" . You will find that many people in Britain call it "pudding" rather than "dessert"

Getting to be time for baked apples, bread and butter pudding, hot rice pud too. I have found a bunch of places for recipes and British Food shops online. here is s shortlist.
Recipes.

www.richsand.com/YummyRecipes

www.foodvillage,com

Online Stores.

www.britishislesonline.com

www.britishfoodshop.com

www.britishdelights.com

www.BritishOnlineSupermarket.com

www.britishsuperstore.com

I am sure there are many more but this may help if anyone is looking for something in particular.

Have a good one everyone.

Thank you Surrey........yes the apples are good this time of year. I am not so keen on them cooked myself. I like them fresh and crunchy, but I love a good toffee apple now and then. It will soon be time to order my Christmas treats .......thank you for all the links. Dont forget to send for your Christmas crackers.........

Luv Trifle. Thanks for sharing the recipe. I did not know it was soaked in sherry. I just drizzle it with whatever alcoholI have around and usually its some Jamaican rum. LOL!

I dont think the type of liquor makes a lot of difference really. I don't think I have ever had it made with Sherry. Rum is usually the way to go. Have not done that in many many years due to the fact that now its the kids that eat it. There is no wrong way to make a trifle. I prefer it not too sweet myself so use real whipping cream and chocolate on top.

My grandmother soaked the sponge cakes in sherry, then covered the sponge layers with a wonderful, thick bittersweet chocolate sauce and topped it with plenty of whipped cream. I have the recipes for the sponge cakes (really like sponges) and chocolate sauce... as well as her trifle bowl. Thank you for the reminder. I think I will put this on my Thanksgiving menu!

Great ideas pix, links and posts!! Let's bring this one back next month in time for
Christmas parties ;-)