Fit for the Queen Mother
This week's recipe is layered with rich history that comes to us all the way from across the Atlantic Ocean from England. Like most old school recipes, they are handed down from one family member to another over the years.
Just a tad over 30 years ago, Ray Franks of Marysville met Edna Snodgrass of Santa Monica, when he lived in Southern California.
As their friendship developed, their conversations from time to time would turn to favorite recipes. One day Edna told Ray about this grand pudding cake that her parents would make on New Year's Eve.
"This was a dish they had developed during the war because of the fact that some ingredients were not as accessible as they were previously. So they were able to use cakes, puddings and jams in this particular recipe," Ray said.
The original recipe came from Edna's auntie who had worked at Buckingham Palace and prepared this pudding cake trifle for the Queen Mother.
"The Queen loved trifle, even though it was a common dish. She did love it and it was served in her private quarters quite frequently," Ray said.
While resources are more readily available today, the same basic ingredients are still the best way in preparing this very rich, yet very tasty pudding cake trifle.
While Ray was adding one of the middle layers of his trifle, I asked him why he submitted this recipe.
" It is very simple to prepare and it presents well. There is such a richness about this dish," he said.
Ray has been cooking almost his entire life and learned to cook as a young boy.
"I was the oldest child who lived at home. Both parents were working full-time, and someone had to start dinner," Ray said with a wide smile on his face. It is very obvious that Ray loves to cook and his love of cooking transfers through this delightful new dish.
So from across "the pond," as they say, comes this wonderful recipe that I know will become one of Your Neighbor's Favorite Recipes if you give it a try. It is very easy to make and promises to be a hit at your next dinner party or special occasion.
Ray said that the covered trifle will need to cure in the refrigerator for 24 hours before serving in order for the ingredients to blend together to get that very unique flavor and texture that it brings to the table.
> "Ray Franks' English
PUDDING CAKE Trifle"
1 white or yellow cake mix
4 cups vanilla pudding (instant)
3 cups favorite jelly or jam
Sherry or brandy
Bake a white or yellow cake (ladyfingers may be used in place of cake).
Place one half-inch slice of cake in bottom of medium size glass bowl. (The bowl Ray used was approximately 6 inches wide by 5 inches tall)
Sprinkle with cream sherry or brandy.
Next, spread a layer of your favorite jelly or jam.
Then, place a layer of vanilla pudding on top of jam, approximately 1/4 -inch.
Repeat process until bowl is filled to the top.
Cover and place in refrigerator for 24 hours before serving.
Upon serving, mix up whipping cream and spread over the top of trifle and serve.
Trifle is best made a day ahead of serving. Serves 10 to 12.
> Cook's note: This is a very rich dessert, so a small portion is to be served.
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Next week, Laura Miller of Loma Rica shares her exciting recipe for Italian Ciapino. Another name for this dish is Italian fish soup.
The following week I am going to share with you a story about three 4-H kids who participated in the Sac River Cast Iron Cookers Cookoff that was held at Colusa County Fairgrounds Saturday.
Don't forget to pick up your free full-color recipe card today of "Ray Franks' English Pudding Cake Trifle" in the lobbies of the Yuba City and Marysville offices.
Until then, hope to see you in your neighbor's kitchen.