Years ago, before we purchased the Flag House Inn, we used to frequent the Winston-Salem, NC Steeplechase every May with close friends and the many other attendees at the annual event. The horse racing was the main event but to many the most important event was the judging of the food each group presented. We were lucky enough to have dear friends who were definite “foodies” before the term got to be ask prevalent as it is today. Our hosts always planned the main course and the rest of us got direction as to what to bring to enhance the meal. Due to their love of excellent food, the presentation of the offerings and good guidance our group won first place for many years.
Having spent the first two years of our marriage living in Glasgow, Scotland Bill and I became fans of trifle. So, when it came time for the Steeplechase I was always asked to bring my trifle. After a lovely day in the sun eating and watching the racing the coolness of the trifle was especially refreshing.
Today so many of us have busy lives and there aren’t many “stay at home” parents who can spend several hours making a trifle for dessert. Instead you might want to try this recipe for individual trifle servings.
INDIVIDUAL TRIFLE PUDDING
1 3-ounce package of lady fingers (pound cake can be substituted but is not as good)
1/4 cup seedless raspberry jam
1/4 cup sherry, divided
2 cups milk
1 3-ounce package of vanilla pudding mix (not instant)- can be made the night before and ready to assemble when you are ready for dessert
1 cup heavy cream
2 tbsp confectioners’ sugar
2 tbsp sliced almonds, toasted
Choose six individual wineglasses. Split the ladyfingers in half length-wise and spread jelly on the bottom half of each ladyfinger. Replace the tops then cut each ladyfinger sandwich in half crosswise. Arrange 4 filled halves in each dish: drizzle each with 1 tsp of sherry.
Combine milk and pudding mix in a heavy saucepan and cook over medium heat, stirring constantly, until mixture comes to a full boil: stir in the remaining 2 tbsp of sherry.
Cool slightly then pour over ladyfinger sandwiches in the glasses.
Cover each pudding with heavy-duty plastic wrap and chill for one hour.
Beat heavy cream until foamy and then gradually add the confectioners’ sugar until soft peaks form.
Just before serving top each serving with whipped cream and the toasted sliced almonds.
Now just sit back and enjoy a refreshing summertime dessert.