So, this week was characterised by my youngest son getting a year older. (Well done there little guy!) So he is 4. Going on 45 I think. In the way of modern times, he had several parties to mark the occasion. Other Half made a cake for his actual birthday on Tuesday. Another was taken in for his toddler group which meets on a Thursday and his grandparents brought another over on the weekend. We were up to the fucking eyeballs in sodding cake in various states of being eaten. Am not even that fond of sponge cake.
What was I to do? Let all the piles of leftover cake go to waste? Over my festering corpse. I was raised on a farm in deepest darkest wales. There was no central heating. The fresh water tank would run dry in the summer and there was no TV as the mountains would not let us get a signal. There were also 14 people in the house and it was 6 miles to the nearest shop that sold food. It took me an hour to get to school.
Thus, I do not waste food. I recycle it. I decided to create something I had not made since my teens. A trifle. An old fashioned UK original from the era of bread and butter pudding and cheese and pineapple on cocktail sticks. Or so I thought. Wikipedia disagrees.
The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson‘s 1585 book of English cookery The Good Huswifes Jewell. Trifle evolved from a similar dessert known as a fool, and originally the two names were used interchangeably.
So it’s old, like most brit food I suppose. Anyway, I hit the shop and brought the goodies home. My mother used to bake for a living, in the days when a farm kitchen was fine for preparing cakes, scones and bread. Modern Health and safety would have fainted. Like her, I opted to go on instinct.
Cooking by my ‘gut’ is not always successful but it has led to some wonderful discoveries over the years. And the ‘stale birthday cake trifle’ was created. For those interested, here is a rough approximation at a recipe.
- Take stale cake and break it up into bits in a wok- it was the biggest thing I had.
- Open a couple of tins of summer fruit and pour off the syrup into the wok. Add a little strawberry syrup or whatever sweet ya might have hanging about in the kitchen. Honey would do, so would a few tbsp of sugar. Anyway, the cake soaks it all up. Get your hands in there to make a cake mulch, or get passing 7 year old to do this for you, as I did.
- Child now licking fingers, get a couple of big ass bowls and shove handfuls of cake mulch into them so the bottom is covered. Lick your own fingers.
- Pour in drained fruit. Shuffle the bowl a little so it sits right. Then raid the freezer for some frozen blueberry punnets that have been in there 6 months. Chuck in too, not bothering to defrost.
- Could not be arsed to fanny about with jelly- straight onto the custard. Dump on top of fruit.
- Whip up some cream to soft peak. Use an electric whisk. Yes, I know this can over whip it, but fuck it. I got eyes, will watch it. 7 year old runs away from the noise.
- Add a bit of sugar to the cream and no, I don’t over whip it IN YOUR FACE PERFECT BAKERS.
- Dump cream on top of custard. Give it a shuggle (Scottish- shake) to settle it all down.
- Sprinkle with- something. I had some chocolate curls in the cupboard. I would advise against using chilli flakes, as returning 7 year old insisted would taste amazing.
- Put in fridge. Don’t eat for 24 hours so the flavours can permeate through the- Nah, it lasted till dinner time…
- Eat more
- Warn children and Other Half they will feel sick if they eat it all.
- Be ignored.
- Be smug that you made two for under £7
No doubt there will be those that will look on in horror at my less than pristine offering. Created with much giggles from eldest child and with a passing nod to hygiene. To those, I say- actually what’s the point? You either get what this is about or you don’t.
Till next week, goodbye friends and strangers.