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The Great English Trifle List

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Discussion Starter · #1 ·
A multi-choice poll to find out what needs to go into a beautiful wobbly trifle.

You decide!
 

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Discussion Starter · #6 ·
And why not ;)
As the great Barry Norman would say. :thumbs:





Trifle is English. And that's the end of it. :tut:

You can keep your fake northern trifle Tipsy Laird!
(You don't see the English trying to purloin deep-fried Mars-bars or haggis...)


:p:p:p
 

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As the great Barry Norman would say. :thumbs:

One would reffer one to the Oxford English Dictionary where said trifle is described as British :cheek:




Trifle is English. And that's the end of it. :tut:

You can keep your fake northern trifle Tipsy Laird!
(You don't see the English trying to purloin deep-fried Mars-bars or haggis...)


:p:p:p
One would refer One to the Oxford English Dictionary where said trifle is described as British :cheek:
 

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Discussion Starter · #9 ·
One would refer One to the Oxford English Dictionary where said trifle is described as British :cheek:
One would be wrong. That sounds like an English editor trying to be inclusive.


First Trifle recipe (in an English recipe book): 1596
Act of Union: 1707


Hands off! :rant:

;)


(You lost the "Let's be nice and call stuff 'British' instead of English" when you went for the independence vote. :p:p:p)
 

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One would be wrong. That sounds like an English editor trying to be inclusive.


First Trifle recipe (in an English recipe book): 1596
Act of Union: 1707


Hands off! :rant:

;)


(You lost the "Let's be nice and call stuff 'British' instead of English" when you went for the independence vote. :p:p:p)
:cheese::cheese::cheese: It's a fair cop :cheese:

(Bet it originates from India :cheek: )
 

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Leave out the sponge and biscuits and, basically, chuck it all in :thumbs:
You'll be making your own then!!!

Not a trifle without boudoir biscuits :rolleyes:
 

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Discussion Starter · #14 ·
The boudoir biscuit in the jelly gives it that trifle texture.
You have to sink them so as to leave some clear jelly but
that spongy bottom bit of jelly is all important to the whole
trifle experience.

Listen to your good lady wife Mr G. She knows about these things.

:thumbs:
 

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Discussion Starter · #16 ·
Mind you having said all that I have a question:

Do you end up with yoghurt in the trifles at your house? :confused:
 

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1) crappy swiss roll, don't even bother slicing it - just hoy it in.

2) a banana, unpeeled

3) jelly cubes

4) pour a pint of water over this, and leave for a week

5) bin
 
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