Well I know what I should be doing...just don't tell hubby I'm not doing my bookwork right now. But really, the heat at the moment is driving my batty. So rather than doing that, I am trying to update everything for Christmas (just over 1 month away), school holidays (first daughter finishes tomorrow) and clear my decks for any little incident that will push my schedule out of whack.
What does that mean, you ask. Well I have just written a recipe for a Secret Cravings author, Barbara Westbrook's blog. She is collecting recipes from those of us contracted to SC to share. What a great idea! I had to laugh though, because as I wrote the recipe out, I had to substitute the Australian for American terms. You know Jelly, Jam etc to Jello and Jelly.
See...told you I'm procrastinating.
Well, I guess my procrastination time has to come to an end. But how about you share your favourite ways of procrastinating. And I will share my recipe :) (Well you can even add a recipe if you like.)
Sherry Trifle...
You will need 2 plain sponge cakes.1 jar of strawberry jam (jelly)
2 packs of Jelly (jello) strawberry or port wine work best
Custard (thickened follow the recipe on your pack)
Sherry
Thickened Cream.
Kiwi Fruit, strawberries or equivalent to decorate.
Day one:
Cut your sponge cakes to fit a large bowl (we prefer a punch bowl for this recipe) and then make crosses and cuts to let the jelly (jello) mix run all the way through.
Make up the jelly (use only 1/2 the quantity of water on the packaging) and use sherry to make up the rest of the liquid value. (I still prefer to have slightly less than the recommended amount. Slather strawberry jam (jelly) on the top of the sponges in the dish. This needs to be thick. Next pour over the slightly cooled jelly (jello) & sherry mix. Place into the refrigerator to set.
Day two:
Make your custard. I use Poppy custard mix (which is Australian) but you will need to find a thick alternative. I always prepare a double quantity as you need a thick layer. Follow the instructions on your pack, leaving out any sugar. (Trust me, there is way enough sugar in this recipe!) Once the custard is prepared, allow it to cool. Remove the skin that forms (yummy but not helpful for the trifle) and then pour the thickened custard over the base. Place into the refrigerator to set properly.
Day three:
Do this Just Before you serve...
You are going to need at least 1 litre of cream to get the layer correct. Whip the cream so it is stiff. Let it settle for a few minutes then top with fresh seasonal fruits.
To serve, you will need a long serving spoon and go all the way to the bottom. There are then 3 distinct layers.
Right, time to get back to work and remember, sometimes you need to procrastinate, so that the good stuff has time to filter into your mind!
Imogene
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