Marie Curie recipes: Nanny Bush’s Trifle
- Credit: Archant
This week viewers of TV's Great British Menu have been hooked as Norfolk chef Richard Bainbridge has cooked his way through the final heat. At the same time, Richard has been sharing his retro recipes to support Marie Curie's new fundraiser, Dinner Down Memory Lane with Weekend readers. Today Richard, chef proprietor of Benedicts restaurant in Norwich, shares more of his tasty recipes to inspire unforgettable dinner parties.
Now Nanny Bush was the matriarch of our family, from the service trolley of giggles to this trifle.
She was a quiet and soft-spoken women who to me resembled the Queen in so many ways. A Norwich girl through and through, she loved to entertain and be seen entertaining, working as a Lyons nippy girl before the war to a Norwich Union luncheon lady until her retirement. She was the one
who taught me about good food and how it makes people happy, a true inspiration to my sister
and me. As you have seen this week on BBC 2's Great British Menu, I would be nothing without
the great powerful women in my life who inspire me every day from Nanny Bush, Mama Jill, Sister
B and Katja to the epic Holly Hilda who I now do everything for to make her proud. This is for you
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Nanny who is greatly missed everyday and happy birthday for today as it would have been your 94th
birthday! I will be sure to raise a glass of sherry and have a slice of trifle at five o'clock for you! Love,
500g fresh strawberries
250g vanilla stock syrup
5 gelatine leaves
Place all into a bowl, cling film and place over a pan of boiling water for 30-40 mins.
Strain through muslin, place into a pan, bring to the simmer and whisk in the gelatine, place into
a bowl over ice and allow to lightly set, then when just at setting point slowly pour over the sponge and raspberries about half way up.
250g plain flour
8 medium whole eggs
250g caster sugar
60g melted butter
Pre heat oven 190C
Place eggs and sugar into a bowl and whisk for about 12 minutes or until it has doubled in
size and leaves a thick ribbon trail. Lightly shower in the flour and delicately fold in with a plastic
spatula. Add the melted butter.
Pour on to a tray big enough to hold the moulds and spread sponge mix out over the whole tray.
Bake off for 8-10 minutes. When cooked remove from oven and turn out onto a cooking rack and
place a cloth on top. Allow to cool.
500g double cream
60g caster sugar
100g egg yolks
Bristol Cream 100ml (as much as you want)
5 gelatine leaves
Bring cream to the boil, whisk sugar and egg yolks together until light and creamy, pour over the hot
cream, whisk together and pour back into the pan and cook and thicken. Pass through a sieve, place
into a clean pan and whisk in the gelatine. Pour into a bowl and place over ice until nearly set. At
this point slowly pour over your already set jelly. Fill to the top of the mould, place in the fridge and
allow to set.
1 punnet of raspberries
250ml of whipping cream which has been semi whipped, then place into a piping bag ready to pipe
NOW TO BUILD THE TRIFLE
In a square cake mould lay a thin slice of the sponge on the bottom and stand the raspberries
up nearly all over the sponge. Then next the jelly, so as the jelly starts to cool and thicken, place your
trifle mould into the fridge and begin to slowly pour your strawberry jelly into the mould to about half
way up. Now shut the fridge and allow to set! Ideally at this point you can start to make the custard.
Once the custard is made and starting to cool and thicken like the jelly did, you are ready for the
next level. Slowly pour the custard over the jelly to the top of your mould and allow to set. Once set,
ideally over night, remove from the mould and and slice into portions as thick as you want. Then
pipe the cream on top and garnish with hundreds and thousands, and mint.
Let the trifle come to around room temperature before serving about, 10-20 minutes. Then sit back and enjoy the best trifle you have ever made.
Host your own retro-inspired dinner for Marie Curie. Register at mariecurie.org.uk/retrodinner