Enid Blyton Cookbook Advertised

[Courtenay]

Ah, thanks, Fiona — I forgot there were two Blyton-related cookbooks published recently and I may have got them mixed up in my head. I enjoyed reading your reviews of both of them. Five Go Feasting does sound like a much more worthwhile buy and one my mum would definitely like!

[Rob Houghton]

Great review, Fiona. I think this will be a book I will buy!

Mind you, I hate the idea of bananas in a trifle! Urgh!! I'd rather have strawberries or raspberries...and I can't understand why bananas were used!

[Boatbuilder]

Each to his/her own, I suppose Rob. Personally, I prefer pineapple in a trifle.

[Rob Houghton]

Yes - pineapple is great - I've had pineapple trifle...but I just imagine that bananas would turn to mush.

[Boatbuilder]

Bananas in jelly don't turn to mush, Rob.. I sometimes make just that - 'Bananas in Jelly'. I use the Morrison's sugar-free Lemonade Jelly when I make that, using two bananas sliced, to one-pint of jelly and split into four individual dishes.

[Rob Houghton]

Sounds tasty! I'll be round for a bowl of jelly shortly!!

[Fiona1986]

Ah no, if you're doing banana in jelly it has to be lime! My preferred trifle is raspberry, but I would accept almost any fruit as long as it's accompanied by cream and custard

[Rob Houghton]

If we are talking about fruit in jelly - tinned pears in lime jelly! Awesome!!

[Boatbuilder]

Bananas in jelly don't turn to mush, Rob.. I sometimes make just that - 'Bananas in Jelly'. I use the Morrison's sugar-free Lemonade Jelly when I make that, using two bananas sliced, to one-pint of jelly and split into four individual dishes.

Sounds tasty! I'll be round for a bowl of jelly shortly!!

Sorry Rob, (that sounds a bit like the Bert Weedon tune Sorry Robbie ) I'm afraid it's not on this week's menu. Will let you know when it is.

[IceMaiden]

Each to his/her own, I suppose Rob. Personally, I prefer pineapple in a trifle.

How do you put pineapple in a jelly trifle? Or is it a jelly-less one?

[Boatbuilder]

Just put a tin of crushed pineapple in the bowl with trifle sponges and add the jelly and wait for it to set. It might be best to drain off any excess pineapple juice through a sieve first.

[Rob Houghton]

Yes, I believe pineapple juice stops the jelly from setting.

[Boatbuilder]

Yes, that’s right, Rob. However, the sponge helps by absorbing any surplus.

[IceMaiden]

Just put a tin of crushed pineapple in the bowl with trifle sponges and add the jelly and wait for it to set. It might be best to drain off any excess pineapple juice through a sieve first.

Thanks, I'll have to try that. I didn't think it was possible to put pineapple in as it stops jelly from setting and I thought it was the whole fruit not just the juice. The trifle recipe I have doesn't have any jelly in it, only Swiss roll sponge, fruit, custard and cream, as according to a baker who gave me the recipe, a true trifle doesn't have jelly.

[Boatbuilder]

The Oxford English Dictionary gives the definition of a trifle as: "A cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream."