Home Economics 

TRIFLE     

Upper Juniors learned how to make Trifle this week. We discussed how to make jelly and custard by following the instructions on the packet. Students practiced making custard using the microwave. We used Swiss rolls for the cooking groups, and I made a Gluten free sponge cake to cater for a student who is Gluten free. You can use any fruit you like. We used tin peaches and blueberries. 

Ingredients                                                                                                      

1 sponge roll (bought or made from scratch)                                     

120g peach slices                                           

2 tablespoons peach syrup                                                         

125g strawberries, hulled and halved                                   

1 tablespoon custard powder

1 tablespoon sugar

1 cup milk

What to do:    

Base

1. Slice sponge roll and line serving glass with them. Make sure to cover both the bottom and sides of the dishes.
2. Pour the peach syrup over the cake.
3. Divide the peach slices and strawberries between ramekins.

Custard

1. Blend the custard powder and sugar with 1 tablespoon of milk in a small saucepan. Combine to make a paste.
2. Place pot on a stove and gradually add remaining milk.
3. Slowly bring custard to the boil, stirring constantly.
4. Reduce heat to a simmer and cook until custard thickens and coats the back of the wooden spoon.
5. Remove from the heat.
6. Pour the custard over the fruit and sponge cake, dividing equally between serving glasses.
7. Garnish the top of the trifle with cream and sprinkles.

For mini trifles you can repeat layering of cake, juice, fruit, jelly and custard twice and finish with cream or ice-cream.