The Palestine Herald, Palestine, Texas

May 17, 2014

COOKING WITH SIMON: Favorite dessert for moms

By SIMON WEBSTER
Palestine Herald-Press

PALESTINE — Last week I loved seeing many great tributes to moms and wonderful ways to honor Mother’s Day.

I lost my mother and a very special aunt last year so the day, for me, was rather poignant.

Fortunately, I had the opportunity to cater the Harvey Woman’s Club Mother’s Day luncheon. This group of ladies have embraced me since coming to town 10 years ago, and many of them have been like adopted moms.

It means a lot to have people in your life who feel like family – especially when your own family is half way around the world.

For dessert on Sunday I served a favorite of my mum – English Sherry Trifle. It’s a wonderful layering of pound cake, strawberry jam, custard and cream sherry.

The ladies at the club twisted my arm and asked if I would put the recipe in this week’s column. They loved the dessert and I have never seen so many clean plates and happy smiles.

My mum would make the trifle and chill it down in the fridge. After a long afternoon of playing outside, my sisters, brother and I would come running inside begging for a bowl of “pud” or pudding – a common English reference to dessert.

I may have dressed it up a bit for serving in the restaurant and at events, but it is still a family favorite.

Make a large layered version in a trifle dish or individual versions in dessert bowls or wine glasses. Either way, your guests will love every bite.



English Sherry Trifle



1 can mandarin oranges

1/2 cup strawberry jam

1/2 cup Harvey’s Bristol Cream Sherry

1 pound cake, cubed

1 cup heavy whipping cream, whipped to stiff peaks

2 cups prepared egg custard



Make custard as per recipe. In a large bowl whisk together the liquid from the can of oranges, the sherry and the jam. Place a layer of pound cake over the bottom of a dish. Spread a layer of the liquid over the pound cake and then a layer of oranges and custard. Continue to layer until all ingredients are used. Refrigerate and then top with whipped cream and serve.



Egg Custard

2 cups milk

2 tablespoons sugar

2 egg yolks

2 tablespoons cornstarch



Slowly warm milk and sugar over low heat in a saucepan. In a separate bowl combine the egg yolks and cornstarch. Remove the milk from the heat and slowly add the milk mixture to the egg yolks while stirring constantly with a wooden spoon. Pour back into the saucepan and constantly stir while brining to a simmer and allowing to thicken. When it begins to thicken remove from heat and keep stirring. Set aside to cool before adding to the trifle.