Hawks Nest local and pelican protector Bev Struik, an active and artistic member of the Myall U3A Art Group, kindly shared her family traditional recipe for British Trifle.

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“You can’t do Christmas without this trifle,” Bev affirmed.

“This is a family recipe,” she said.

“My grandmother from England made it, my mother made it when I was young, and now I am sharing it with family and friends.”

The recipe for an unforgettable British Christmas Trifle (no trifling matter at all) is as follows:

The base is cut up Swiss roll, drained and cut up canned peaches and pears, all laid in a large dish, then sprinkled with sherry or port, dealer’s choice.

Atop that one lays fruit pieces, and a jelly mix – any flavour you like, but Bev prefers raspberry.

Do not let the jelly set before you add it, as it will set in situ once the whole thing, at this point, is sent into the fridge.

“This trifle can be made over a few days, and you should have it ready the day before you intend to serve it,” Bev added.

Next, make your own custard.

“Don’t use a ‘pre-made’ custard, they always lack something,” Bev said.

“Follow the instructions on the box, and add a bit more vanilla for flavour, then whisk it until it’s nice and thick.”

The topper is a sweet crown of whipped cream, chocolate and nuts – Bev says pecans are best because they are soft and flavourful.

The secret ingredient, of course, is lots of love… precisely three and four sevenths cups of it.

“You can add your own variations, and it will last at least a week,” Deb confirmed.

The artists at Myall U3A Art Group can attest to the dignified sweetness of this family classic, as can Bev’s entire family, to be sure.

By Thomas O’KEEFE