Trifle…


We love trifles, I think it shows with the amount of times we post them on social media. We like adding various toppings to ours but you can keep them all off and just stick to a simple trifle.

Below is a selection of some of the trifles we have made for inspiration.

Be sure to scroll down for 3 variations of ways to make your trifles.


**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.


Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

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Version 1…

INGREDIENTS:

  • 1 sachet of sugar free jelly crystals in any flavour you wish
  • Homemade vanilla custard
  • Sponge fingers (Optional)
  • 12.5g light squirty cream

METHOD:

  1. Boil the kettle. Pour the jelly crystals into a jug and add ΒΌ pint boiling water. Stir to dissolve the crystals.
  2. Once dissolved top the jug with cold water to 1 pint of liquid.
  3. Divide the jelly into 3 dishes/glasses/trifle dishes, break your sponge finger up if using and pop them in the jelly, they will float but don’t worry about that.
  4. Place in the fridge and wait a few hours for it to set.
  5. When the jelly is set make the custard following the link in the ingredients.
  6. We are only making 2 trifles here so only take out 2 of the dishes of jelly. Simply enjoy the other jelly another day with some homemade icecream (you can find various ice cream recipes on here or use a shop brought one).
  7. Allow the custard to cool a little before pouring on the jelly otherwise it will just melt it.
  8. Divide the custard between the 2 jellies and pop back in the fridge to set.
  9. Before serving add the cream to the tops and any toppings you wish to add.

Version 2…

INGREDIENTS:

  • 1 sachet powdered gelatine
  • 3 tablespoons TRKG syrup (any flavour you wish) (** See note above about these syrups)
  • Homemade vanilla custard
  • 12.5g light squirty cream

METHOD:

  1. Boil the kettle, pour ΒΌ pint of boiling water in a jug, pour the gelatine into the boiling water and mix until dissolved (make sure you add the gelatine to the water and not the other way round).
  2. Top the liquid to 1 pint and add the syrup.
  3. Divide the jelly into 3 dishes/glasses/trifle dishes.
  4. Follow step 4 – 9 as above.

If you do not have any of the syrups mentioned above it will also work with double concentrated sugar free squash. Simply make up squash to the strength you like it and follow the same principles above making the jelly with gelatine. (See the Vimto picture above).


Version 3…

INGREDIENTS:

  • 1 sachet powdered gelatine
  • Fizzy drink of your choice
  • Homemade vanilla custard
  • 12.5g light squirty cream

METHOD:

  1. Boil the kettle, pour 2 tablespoons boiling water in a jug, pour the gelatine into the boiling water and mix until dissolved (make sure you add the gelatine to the water and not the other way round).
  2. Top the liquid to a little less than 1 pint with your fizzy drink, if you tilt the jug on the side this should reduce the amount of bubbles you create as it will foam up when it reacts with the gelatine.
  3. Divide the jelly into 3 dishes/glasses/trifle dishes once the bubbles have gone.
  4. Follow step 4 – 9 as above.

NOTES:

  • You can replace the cream with sweetened quark or yogurt.
  • You can also use custard powder to make your custard if you don’t want to make it from scratch.