Trifle sells out at Glenwood shop ahead of historic jubilee celebrations

AS celebrations for Queen Elizabeth II’s Platinum Jubilee began this week, a Glenwood shop put out 30 containers of trifle to commemorate the historic event.

Carol Phipps of Carol’s Home Industries in Glenwood was a ‘trifle’ shocked when all 30 containers sold out in two days.  Her shop fridge was empty by Friday, June 3, with two days of the four-day Platinum Jubilee celebration still to go.

Phipps did not make any old trifle for the historic event – she recreated an award-winning recipe she spotted on the BBC’s website (www.bbc.co.uk/food). According to the site, this impressive lemon-Swiss-roll-and-amaretti trifle was winner of the Platinum Pudding competition.

“My daughter lives in the UK. She reminded me that South Africa is part of the Commonwealth – she said we should go all-out for the queen’s jubilee. My daughter sent me the recipe for this trifle – which won an award in the UK. There was a long version and shortcut,” said Phipps.

ALSO READ: End of an era as iconic Glenwood pub closes

The full recipe describes how to make the lemon Swiss roll, amaretti biscuits, mandarin coulis, St Clements jelly, lemon curd and other elements of the trifle from scratch. Phipps opted for the shortcut, buying some items ready-made to assemble her trifle.

Here is the short-cut at a glance (serves 20):

What you will need: 

300g lemon curd

1 packet lemon jelly

500ml ready-made custard

100g ready-made amaretti biscuits

Swiss roll

Whisk 4 large eggs with 100g caster sugar before gently folding in 100g self-raising flour. Place in greased baking tray and bake for 10-12 minutes at 180˚C.

ALSO READ: St Cyprian’s to celebrate Queen Elizabeth’s Platinum Jubilee

Mandarin coulis

Strain 2 tins mandarins and place the fruit into a saucepan with 45g castor sugar – heat gently until the fruit breaks down. Mix 16g arrowroot powder with 2tbsp water and add to the mixture. Add the juice of half a lemon and mix. Strain an additional 2 tins of mandarins, adding the fruit to the bowl.

To assemble

Unroll the Swiss roll and spread lemon curd over it before rolling it up again. Cut slices and place them upright in a trifle dish. Use off-cuts to fill any gaps. Pour the jelly mixture over and allow to set. Pour custard over the jelly layer, followed by a layer of amaretti biscuits. Pour the mandarin coulis over the biscuits, followed by whipped cream. Garnish with crushed amaretti biscuits.

Caxton Local Media Covid-19 reporting Dear reader, As your local news provider, we have the duty of keeping you factually informed on Covid-19 developments. As you may have noticed, mis- and disinformation (also known as “fake news”) is circulating online. Caxton Local Media is determined to filter through the masses of information doing the rounds and to separate truth from untruth in order to keep you adequately informed. Local newsrooms follow a strict pre-publication fact-checking protocol. A national task team has been established to assist in bringing you credible news reports on Covid-19. Readers with any comments or queries may contact National Group Editor Irma Green (irma@caxton.co.za) or Legal Adviser Helene Eloff (helene@caxton.co.za). At the time of going to press, the contents of this feature mirrored South Africa’s lockdown regulations.        Do you want to receive alerts regarding this and other Berea community news via Telegram? Send us a Telegram message (not an SMS) with your name and surname (ONLY) to 060 532 5409. You can also join the conversation on Facebook, Twitter and Instagram.   PLEASE NOTE: If you have signed up for our news alerts you need to save the Telegram number as a contact to your phone, otherwise you will not receive our alerts. Here’s where you can download Telegram on Android or Apple.