Hi all! I hope everyone out there is having a jolly time. It is offically Boxing Day and against some of my best intentions I am running mostly on frequent hits of sugar and carbs.
I have been mentioning over the last month or so how much fun I think it is to make cool and groovy things rather than buying them, especially with food and drink if nothing else - and especially at this time of year when indeed it is rather traditional to go near the kitchen and be a little bit creative.
The
Philua is going very well thank you and I may post about that tomorrow, however I have also mentioned the 10K trifle which is a bit of a tradition with me and a testimony to the festive rule that you just wouldn't get away with it at any other time without getting locked up.
The 10K trifle is so named because it contains 10,000 calories. That's roughly enough to keep an adult male well fed for about four days. The recipe has been slilghtly refined over time, however I am sure the name is still fairly accurate.
So, for your viewing pleasure, in glorious colour and surround sound (getting carried away now, sorry, but feel free to 'oooh' and 'aaah'), you can see one of these delights being created.
WARNING: The following pictures contain scenes of a high sugar and fat content and may be sensitive to viewers who do not normally eat dessert. Several dairy products were used in the making of this trifle.
Find possibly the largest round casserole dish or bowl you can. It will need to be able to hold several litres. Add lots of trifle sponges:

Next, pour over quarter of a litre of warmed 'Philua' or a mixture of hot coffee and the liqueur/alcohol of choice. If you have the time it's best to dip the sponges into the liquid and then place them in the bowl:

The sponges need to be well soaked in the liquid, if not they will float up when the jelly is added:

Two packets of jelly, in this case orange, go into the bowl and are microwaved with a little water to dissolve them:

Then make up with cold water to a full litre of liquid:

Add the jelly to the bowl carefully and resolve any floating problems if any by giving the sponges a little squeeze. It doesn't matter too much though:

Now for the custard. Cheating here using custard powder. We need a litre, so go anything up to double what the instructions say for the powder to get it really thick, just normal or a bit over on the sugar though, because otherwise it will be too sweet:

More decadence here, using a litre of Gold Top instead of normal milk:

Add a little milk and mix to a paste:

This is looking very extravagant now. Ah! Fruit! That's healthy isn't it? Add some fruit to the sponge and jelly in the bowl. You can do this with the jelly if you prefer, but sitting on top there is just fine. These are tinned, drained, Mandarin orange segments to fit in with the coffee/orange theme. Hopefully this is all fairly cool now so pop it somewhere like the fridge (if it will fit) where it can set:

The custard is cooked in the microwave, checking and whisking it every few minutes so it doesn't get lumpy. Mmmmm...:

Let the custard cool a little, but be careful because if you get distracted and let it go cold it will become entirely solid. Then retrieve your bowl and pour it over the mixture, carefully if the jelly and sponge isn't completely set - and again put it somewhere cool:

The cream comes next, best to wait until you are nearly ready to eat it to do these final stages I think. This is a pint of whipping cream, duly whipped, oo-er missus. Don't over-do it! Stiff peaks, oh yes!:

Plop the cream on top of the mixture and spread it over evenly. A pallette knife or spatula is handy, but a spoon will do:

Finally we need decoration, of course. Simply some natural glacé cherries and some real chocolate sprinkles set it off nicely, I think:

And there we are, the 10K in all its glory. You can either eat it, or just look at it, because it's quite pretty I think. However, I'll vouch for the fact it really does taste rather good. I'm sure
Fanny would be so proud: