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Traditional Trifle

 

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Traditional Trifle

Trifle as my mother and grandmother used to make.

Category: Christmas, Dessert
Style: Australian, Christmas, English
Keyword: Custard, Gluten Free Option, Swiss Roll
Quantity: 8
Author: sbaskitchen
Ingredients
FOR THE SWISS ROLL
  • 2 eggs
  • cream
  • ¾ cup sugar
  • 1 cup self raising flour
  • pinch salt
  • caster sugar to sprinkle
  • 1/2 cup Plum and Raspberry Jam
FOR THE CUSTARD
  • 300 ml pure cream
  • 300 ml full cream milk
  • 6 egg yolks
  • 3 tsp cornflour
  • 1/4 cup caster sugar
  • 1 tsp vanilla bean paste or extract
FOR THE WHIPPED CREAM
  • 200 ml whipping cream
  • 1 1/2 tbsp icing sugar
  • 1 tsp vanilla bean paste or extract
TO FINISH
  • 1 can/jar of peach slices in juice
  • 2 tbsp juice/syrup from peaches
  • 2 tsp sweet sherry
  • 2 Kiwi fruit, peeled halved and sliced
  • 1 packet of Raspberry Jelly, prepared as per instructions, and set
Instructions
FOR SWISS ROLL (Make in advance, preferably one or two days prior)

  1. Preheat oven to 180˚C (fan).

  2. LIne a Swiss roll tin with baking paper, and then grease the paper well with butter or spray with canola spray.

  3. Break eggs into a cup, fill with cream and pour into a medium mixing bowl.

  4. Add sugar and beat with a fork or hand whisk until creamy.

  5. Add flour and salt, and stir to combine.

  6. Pour Cream Cake mixture into prepared Swiss roll tin, and bake 15-20 minutes, or until golden.

  7. Meanwhile lay a clean tea towel on the bench and sprinkle with caster sugar.
  8. When cake is done, turn it out onto the prepared tea towel, and using the short end, roll into a scroll (the tea towel will be rolled up inside the cake).

  9. Allow to sit for five minutes, unroll and quickly and carefully spread with the jam. Roll up again, without the tea towel, and place on a cake rack to cool. (Don't worry if the cake cracks.)

FOR THE CUSTARD
  1. Using a whisk, beat the egg yolks, sugar and cornflour together in a medium bowl
  2. Combine milk, cream and vanilla bean paste in a medium saucepan; bring to just under a simmer (when the bubbles start to form on the top). Remove from heat; gradually whisk milk mixture into egg mixture.
  3. Return the mixture to the pan, stir over a low heat, without boiling, until the custard thickens and coats the back of a metal spoon.
  4. Place a piece of plastic wrap over the surface of the custard, to prevent a skin forming, and set aside to cool slightly.
FOR THE WHIPPED CREAM
  1. Whip the cream with the icing sugar and vanilla bean paste to soft peaks.
TO FINISH

  1. Select a clear glass bowl, so that once you have layered the trifle, all the layers, and the swirls of the roll, are visible.

  2. Cut the Swiss roll into 1.5 cm thick slices and arrange in the base of the trifle bowl (I used approximately ⅔ of the roll, bringing it about ⅓ of the way up the side of the bowl).

  3. Mix the sherry and peach juice/syrup together in a glass, and drizzle over the cake.

  4. Pour the custard over the cake, and give a little shake to allow the layers to settle.
  5. Place in the refrigerator to chill.

  6. Drain the peaches.

  7. Chop the jelly.

  8. Spread the cream over the top of the custard.

  9. Arrange the peach and Kiwi fruit slices, alternatively, around the edge of the bowl.

  10. Arrange the chopped jelly in the centre of the fruit.
  11. Cover and refrigerate until ready to serve.
Notes
  • If serving as a buffet of desserts, there will be more than enough for at least 12 - 15!
  • This trifle is finished as my mother always did, with fruit and jelly on top.  Nana only did crushed jelly, a little in the centre and a little around the edge of the bowl.
  • To make gluten free, simply substitute in gluten free flour for the traditional flour, and check that all other ingredients that you are using are gluten free.
  • Baking times may vary, as ovens do!
  • I don't give prep times, or say how long it takes to make a dish any more, as we all work differently and I find them to be misleading!
  • I like to use the peaches in juice rather than syrup, they are generally clingstone peaches, but if you preserve your own, they will work beautifully as well.
  • I set my jelly in a glass lidded jar, it takes up less room in the fridge, and if you are taking the trifle to a celebration and it needs to be stored, I make  up to, and including, the custard layer.  Then finish it off with the cream, fruit and jelly on the day.

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Butternut Chocolate Cream Biscuits

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Butternut Chocolate Cream Biscuits

Based on a commercial brand of biscuits, using my mum's recipe for butternut snaps. These biscuits are cooked smaller than normal and then joined together with either milk or dark chocolate, the choice is yours.

Category: Afternoon Tea, Lunch Box, Snacks
Style: Australian
Keyword: Biscuits, Butternut Chocolate Cream Biscuits, Butternut Snaps, Christmas Cookies, Gluten Free Option, Kingston Biscuits, Kingston Cookies
Quantity: 60 biscuits
Author: sbaskitchen
Ingredients
  • 2 tbsp butter softened (see notes)
  • 1 cup sugar
  • 1 egg
  • 2 tbsp golden syrup
  • 1/2 tsp vanilla essence
  • 1 cup coconut
  • 1 1/2 cups self raising flour see notes for Gluten Free Option
  • 1 packet of chocolate melts
Instructions

  1. Place the butter and sugar into the mixing bowl, and using a wooden spoon, cream the butter and sugar.

  2. Add the egg and beat to combine, then add the golden syrup and vanilla essence.

  3. Finally add the coconut and flour and mix until well combined.
  4. Preheat oven to 160˚C (fan).
  5. Line two baking trays with baking paper.

  6. Using a small coffee spoon, take spoonfuls of dough and place on the lined baking tray, ensuring that you allow space between each for spreading.

  7. Bake for 17 minutes, or until golden.
  8. Remove from the oven and turn every second biscuit upside down, revealing the flat base of the biscuit.
  9. Place a chocolate melt onto the flat base of each turned biscuit and top with one that has not been turned.

  10. Place on a cooling rack and allow the heat from the biscuits to melt the chocolate and then set. (I like to check the biscuits after a couple of minutes, to make sure that none of the top biscuits have moved as the chocolate melts.)

  11. When cold store in an airtight jar.
Notes
  • 1 metric tbsp = 4 tsp = 20 ml
  • The temperature shown is for a fan forced oven, if using a non-fan forced oven you will need to increase the temperature by 10-15˚C
  • This recipe translates easily for those on a gluten free diet.
    For gluten free biscuits, replace the self raising flour with 1 1/2 cups gluten free flour blend and 1 1/2 tsp baking powder
  • I use both dark chocolate and milk chocolate melts, generally doing half with dark and half with milk. I believe that white chocolate would make the biscuits overly sweet, but in your kitchen you might like to try white chocolate..

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

 

 

 

A Beautiful Rainbow – All is well

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It’s been a whirlwind week – three trips to Melbourne and more…

My final private catering job – and as it turned out, the perfect event to finish this chapter of my SBA’s Kitchen journey.  The event, a celebratory afternoon tea in the theme of the Mad Hatter’s Tea Party, with a fabulous story, and a few unexpected coincidences, and I absolutely know that this event is one that I will never forget!   And all the food was Gluten Free!

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I will continue to supply the beautiful café The Pickle Pot, here in Maffra, with my gluten free offerings, and am excited to be out and about sharing my food knowledge at various Neighbourhood Houses/Community Centres, in my Knowledge Sharing Sessions.

A visit with our son and his family at their new home – a move from suburbia to a home with space, room to run, a little wildlife, space to start a vegetable garden,  and more.  The day finished with an unexpected invitation to a family dinner – a beautiful evening, before making the 2½ hour journey home. Continue reading →

Terrines for the Festive Season

Cooking with SBA’s Kitchen

The next session is scheduled for:

Date:  Friday 1 December 2023
Time:  10:00am to 14:00pm
Venue:  Maffra Neighbourhood House
Bookings:  Maffra Neighbourhood House – Ph: 0422 335 155
Max Participants:  6 participants

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From Nana Grace’s Kitchen

This series of sessions has been created using recipes from my beautiful mum’s recipe book.  While mum is no longer with us, beautiful memories will  remain with us always, as we continue to cook and share her beautiful food from the recipes that she has so carefully written into her recipe book.  Then there are also the unwritten recipes, that we just make out of habit, recipes that our mum cooked regularly from habit, and taught us as we worked beside her to prepare family meals.  Through her food and the stories we tell, our mum’s memory will remain alive in our hearts and our lives.

In my mother’s kitchen food was prepared with love using whatever ingredients were at hand, and there was always enough to add an extra plate or two at the table for unexpected guests.

I look forward to sharing my memories, and my mother’s recipes at these sessions.

Pasties & Baked Custard

 

 

 

 

 

If you have any questions, please don’t hesitate to contact me using the form below.

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Thank you for your response. ✨