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Sticky Toffee Pudding TRIFLE

Bliss149 Dec 12, 2010 07:59 AM

Anybody have a recipe? Or maybe I can just convert my Udne Arms recipe to a trifle?


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  1. mamachef RE: Bliss149 Dec 12, 2010 09:06 AM

    I wonder about the consistency of toffee pudding; whether the crumb is strong enough to hold up to an onslaught of cream and custard. I don't know the recipe you're using, but the concept is really, really nice. Maybe letting it sit a day or two before slicing or cubing and almost "toasting" it? Another sort-of-close option would be to make a gingerbread (not too damp), cube it and toast it very lightly. Either would be major garnished with berries, if you can get them this time of year where you are; or you could just do a sprinkle of crystallized ginger mixed with some macerated dried apricots for garnish.

    3 Replies
    1. re: mamachef
      Bliss149 RE: mamachef Dec 12, 2010 07:56 PM

      Well, I don' t have a recipe. Just a trifle bowl I want to use!

      But I expect you're right...just making the STP the usual way and then putting in the trifle dish would probably be a mess.

      Maybe I'll make pumpkin crack instead.

      1. re: Bliss149
        paulj RE: Bliss149 Dec 12, 2010 08:33 PM

        On Rachel Bakes (Cooking Channel) I saw a guest make an Italian trifle using slices of panetone, vin santo, and sweetened ricotta.

        1. re: Bliss149
          mamachef RE: Bliss149 Dec 13, 2010 03:30 AM

          Bulletin, Bliss149. In the latest Saveur, there's an absolutely gorgeous trifle by Tamasin Day-Lewis that involves homemade ginger cake, custard, white and dark chocolate, and berries. Had to buy this issue when I saw it. I'd be happy to post the very long recipe and instructions here, but its' possible there's a link if you just go to the Saveur Website for December recipes. (Edit) I just checked, and if you search "ginger trifle" or "decadent trifle" you'll find it on the site. Please, if you do make it let me know how it works for you.
          And remember, you can always use the trifle bowl to serve beautiful layered salads in; fruit and green salads both.

      2. jen kalb RE: Bliss149 Dec 13, 2010 06:00 AM

        it seems to me that sticky toffee pudding is a warm soft dish accented with the whipped cream whereas a trifle is a cool, complexly layered dish - not sure that the texture of the pudding would be attractive cooled down in a trifle. what are you looking to achieve?

        This pic looks more like a layered way of presenting the pudding than a trifle per se. Still not sure how well it would stand up if the pudding were in its optimum warm state.

        7 Replies
        1. re: jen kalb
          toodie jane RE: jen kalb Dec 13, 2010 09:02 AM

          from an English heritage standpoint, I agree with Jen. I trifle is a trifle, a parfait is not a trifle.
          Day old sponge cake, spread with jam, sprinkled judiciously with liquor flavoring, layered with a cooled homemade stirred vanilla custard and whipped cream, topped with slivered almonds--that's trifle. The flavors meld wonderfully when chilled several hours before serving (preferrably overnight, for my taste.) Of course, the heavy whipped cream needs refrigeration or it becomes a runny mess. Now THIS would be perfect for your trifle dish! (I use rum and raspberry jam in my family trifle)

          Layering various cakes, cookies, brownies, whipped toppings, fruits,, etc etc is not a true trifle. Call it what it is, a parfait. That said, parfaits can be marvelous as long as there is good texture contrast, and balance of sweet/non-sweet. Sticky toffee pudding is pretty much over the top already, does it need to be further guilded, is my question.

          1. re: jen kalb
            Bliss149 RE: jen kalb Dec 14, 2010 05:39 AM

            Yeah, you guys are right. The warm caramel is what makes it (even though it's still good cold).

            But I like the idea of a layered salad!!!!

            I guess I'm silly to try and plan my menu around a DISH but dang it, I always wanted a pretty trifle dish and now I have one and I never get to use it!

            We have a fruit salad that I've never seen outside my family so maybe I'll do that in there.

            Thanks for the good responses even though it was a dumb idea.

            1. re: Bliss149
              mamachef RE: Bliss149 Dec 14, 2010 06:35 AM

              I don't find it one bit dumb and suggest you stretch and think about a way to incorporate those flavors. There are many variations on Trifle proper and if you're not hung up on total authenticity, I think your idea's a fine one that needs a little work. : )

              1. re: Bliss149
                jen kalb RE: Bliss149 Dec 14, 2010 07:21 AM

                well, why not make a trifle? It can be magnificent - our Christmas trifle 2 year ago, which was made with a rich pastry cream (not birds) and included rasberries and other lovely fresh fruit as well as rasberry jam/liqueur and sherry- soaked amaretti and cake was greatly enjoyed.

                Weve all been there, being inspired by a dish, believe me. If it is small enough, perhaps you can use it still for the sticky toffee pudding - the cake could be transferred in if it were made in the right shape and size, - it is soft enough to lend itself to spooning as well as cutting - if the cream was added at the last minute, it could be served that way.

                1. re: jen kalb
                  tonifi RE: jen kalb Dec 8, 2011 07:38 PM

                  I've made a 'trifle' out of STP before...purely as a tidy solution to the 'how to transport & serve cake/sauce/cream' problem. I use the Schlafly Tap Room STP recipe http://www.dailycandy.com/online/arti... which makes a terrific (and shamefully easy) STP, let it cool overnight, cut it into hunks and layer with caramel sauce and a mascarpone whipped cream. If you want fruit, use dates, since they're in the recipe already.

                  1. re: tonifi
                    lemons RE: tonifi Dec 8, 2011 08:50 PM

                    A strong second for the STP from Schlafly; one of the magnificent desserts of St. Louis. If I were going to trifle it, I'd think of a fruit that was sharpish in flavor.

                    1. re: tonifi
                      Bliss149 RE: tonifi Dec 11, 2011 11:37 AM

                      Sounds great. Thanks!

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