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Thanks for the update. It's funny that the creator of the winning dessert described it as a "quite humble trifle." I'd like to see what she considers an impressive trifle. The recipe, which serves 20, has 31 ingredients and takes over two hours to prepare, not counting baking time. Even if you follow the hint to use packaged convenience foods for some of the ingredients, it's going to take some doing.
Coronation Chicken is a simple recipe, chicken and dried apricots or raisins in curry-flavored mayonnaise. It takes 15 minutes to put together. It's become a national favorite because it's quick and accessible. I find it hard to believe that this fancy, complex trifle will become a standard and for that reason I'm surprised at the choice.
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Originally Posted by saibot
Thanks for the update. It's funny that the creator of the winning dessert described it as a "quite humble trifle." I'd like to see what she considers an impressive trifle. The recipe, which serves 20, has 31 ingredients and takes over two hours to prepare, not counting baking time. Even if you follow the hint to use packaged convenience foods for some of the ingredients, it's going to take some doing.
Coronation Chicken is a simple recipe, chicken and dried apricots or raisins in curry-flavored mayonnaise. It takes 15 minutes to put together. It's become a national favorite because it's quick and accessible. I find it hard to believe that this fancy, complex trifle will become a standard and for that reason I'm surprised at the choice.
I'm sure it tastes fine, though.
Victoria Sponge Cake was the last desert.
I think the trifle will be popular, and it will be available in shops, cafes and restaurants.
As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made custard. For the biscuits, use 100g/3½oz ready-made amaretti biscuits.
Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks.
I think the trifle will be popular, and it will be available in shops, cafes and restaurants.
Oh, I'm sure it will. I like lemon and I like trifle, and I would enjoy trying this dessert. But compared to a Victoria Sponge, the Platinum Pudding is a tour de force, and I don't imagine many people continuing for very long to go to all the trouble to put it together at home. Convenience food ingredients or not. At least that's my impression; it is lovely though.
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