But what I really want to know is the reason that "mum's trifle" is in not capitalized but "Spotted Dick" is.
Now if you go to Wikipedia you find a definition for:
Spotted dick is a traditional English steamed suet pudding containing dried fruit (usually currants), which is usually served either with custard or with butter and brown sugar. Spotted refers to the raisins (which resemble spots) and Dick may be a contraction/corruption of the word pudding (from the last syllable) or possibly a corruption of the word dough.[1] It is possibly conjugated originally from sticky pudding to dicky pudding to dicky to dick and finally spotted dick as in pudding with raisins. It is also known as spotted dog, plum duff, steamed dicky, figgy dowdy, dotted lloyd, packphour's lament, dicky widmark as well as plum bolster, Spotted Richard. and it is sometimes even called a Dickie Burton after the famous actor. Recipes for spotted Richard include the following: (I especially like "steamed dicky")
And here is the healthy recipe:
- White bread crumbs
- Self-raising flour
- Shredded suet
- Raisins or currants
- Salt
- Nutmeg
- Ginger
- Mace
- Citrus fruit peel
- Eggs
- Brandy
- Sugar
- Butter
- Custard
- Brown Sugar
But nothing in Wikipedia for mum's trifle.
Here is a recipe for mum's trifle if anybody cares: Also really healthy!
125 g sugar
4 eggs
100g flour
25g butter, melted
Jelly:
1 punnet raspberries
1 punnet blueberries
1/2 punnet strawberries
3 sheets gelatine
400ml sugar syrup
Creme patissiere:
500ml (2 cups) milk
1 vanilla bean, halved vertically and seeds scraped out
6 egg yolks
125g sugar
40g cornflour
icing sugar
100ml strawberry liquor
200ml cream, whipped
grated dark chocolate
Method:
For sponge- preheat oven to 190 degrees Celsius. Whisk sugar and eggs together in beater until doubled in size and light and fluffy. Then slowly sieve in flour, folding gradually through the mix. When the flour has been incorporated, gently stir through melted butter. Grease 1-2 rectangular baking trays and pour mix out on to the trays. Bake in oven for 8-10 minutes: when cooked sponge should be golden brown.
To make creme patissiere-put milk in pan and add vanilla bean and seeds; bring close to boil and then set aside, for milk to infuse. Whisk eggs and sugar together until pale and ribbon-like, sift cornflour in and mix thoroughly. Remove vanilla bean from milk and slowly whisk milk into the egg mix, then return all to the pan. On low heat stir until the mix bubbles; once bubbling cook for 4 minutes, stirring, or until flour taste has gone. Transfer to a bowl, sprinkle with icing sugar and refrigerate.
To make the jelly- halve strawberries and scatter on the bottom of a large casserole dish with the other berries. Dissolve the gelatine in a small amount of water then heat sugar syrup and pour over gelatine. Cool jelly mixture slightly before pouring over berries.
To assemble the trifle- put a sheet of sponge over the jelly and cut to size. Brush with strawberry liquor until sponge is soaked through. Put on top of jelly and refrigerate until set. When ready to serve mix creme patissiere with whipped cream and spread on top. Sprinkle with grated chocolate.
Serving Suggestion: You can use the creme patissiere in any other recipe that requires custard, such as pastry tarts.
Use the same proportion of gelatine to liquid to make your own individual jellies.
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