Super trifle

We grew up with this awesome, most decadent, very yummy trifle. The recipe is quite unique, having been "perfected" over years by mother Leila Durandt. We associate this trifle with the holiday season. A large batch would be made in time for Christmas, and we would have some every day until New Year's day. With all the sherry in it, it just got better and better!

This recipe makes 6 liters. The photo above shows the recipe halved, so 3 liters.
It is best made in an airtight container so the left-overs can be sealed. Keep refrigerated.

2 liters milk
1/4 cup sugar
225 ml custard powder
1 teaspoon vanilla essence

Boil the custard in the normal way. This is a thick custard. Cool before adding the vanilla essence. Stir frequently while it is cooling to prevent a skin from forming on top. Cover and refrigerate.

1 packet strawberry or cherry jelly powder
1 packet lime jelly powder

Follow the instructions on the packets to make the red and green jelly in two separate suitable containers. Cover and refrigerate.

200 grams glazed red cherries. Cut in halves and divide into 3 portions.
200 grams pecan nuts. Chop coarsely and divide into 3 portions.
2 cans caramel
4  9"x9" slabs of trifle sponge cake. Cut into thick slices and divide into 2 portions.
Medium dry sherry, quantity to taste. (Usually about 600 ml.)
Preserved stem ginger, quantity to taste. (Usually about 150 grams.) Chop coarsely and divide into 2 portions.

500 ml cream. Beat until stiff to serve as a topping with the trifle.

Prepare the custard and jelly the day before assembling the trifle.The trifle is assembled in two layers:

1. Pour some sherry into a flat bowl, quickly dip the cake pieces in the sherry one by one and line the bottom of the trifle container.
2. Using a teaspoon, drop small lumps evenly scattered over the cake layer, of: caramel (use 1 can), red jelly and green jelly. 
3. Sprinkle over one portion of the pecan nuts and chopped ginger.
4. Place one portion of the cherries evenly over the surface.
5. Dribble one liter of the custard over this layer and lightly bang the container on the counter top so that the custard can flow into any crevasses.
6. Repeat steps 1-5.
7. Decorate the top with the remaining nuts and cherries.

Refrigerate for several hours or overnight to allow the trifle to set before serving.

Tipsy tart

This family favourite is ideal Christmas celebration fare!

1 1/4 cups flour
1/4 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt

Sift together the dry ingredients.

1/2 cup sugar
1 tablespoon butter (or other buttery spread)
1 egg

Cream together the sugar and butter, then beat in the egg.

1 cup chopped walnuts (100 g) and a few halves for decoration
1 1/2 cups chopped dates (250 g, no pips)
1 cup boiling water

Add nuts, dates and dry ingredients, then the water little by little and mix thoroughly.
Pour in a pie dish and decorate with walnut halves.
Bake at 190 degrees Celsius for 25-30 minutes.

While the tart is baking, make the syrup:

2 cups sugar
1 cup water
1/2 teaspoon salt

Place in a pot on the stove, heat while stirring, and boil for 6 minutes.
Allow to cool a little, then add:

1 tablespoon butter
1 tablespoon vanilla essence
1/2 cup brandy

Once the tart is out of the oven, slowly pour the hot syrup over the hot tart. Prick holes in the tart with a thin skewer so the syrup can seep into the tart. Keep spooning the syrup over the tart until all the syrup is absorbed.

This tart is best made the day before serving.
Serve either cold (on a hot day) or slightly warmed (on a cold day).
Serve with heavy (unsweetened) cream.