Exchange Student in
London: Making a Trifle Dessert with an
English Family – Part 2 – by Savvy Mom Ruth Paget
When
we arrived at the house, my husband’s colleague’s wife made tea and served us
larges mug of it with milk and called it a “cuppa.”
She
opened several boxes of biscuits, placed pretty paper doilies on a plate, and
nicely arranged the butter cookies for us to dunk in our tea. I had indulged in so much stroller aerobics
during my visit that I knew I could indulge a bit.
Florence
sat in her stroller throne and ate butter cookies while the trifle class began,
and I loaded up on cookies (biscuits).
The
day before, our hostess cut up a sponge cake and layered the bottom of a round
bowl with it. As I watched, she placed a
layer of strawberry jam on top of the sponge cake and sliced fresh strawberries
on top of this.
She
said you could use any kind of fruit and jelly of the same fruit in the
trifle. Next, you add a layer of
yolk-colored vanilla custard on top of this fruit and jelly layer.
On
top of this custard layer, she placed shavings of chocolate, which we ate with
our “cuppas” of tea.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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