I really dislike custard so it’s just as well that this old family recipe is free of custard and uses a completely different method of replacing custard with something much more fluffy, light and yummy.
My mum is a second world war baby and the pudding dish we use instead of custard has several names. You might come across it called any of these:
- Milk Jelly.
- Jelly Fluff.
- Evaporated Milk Jelly.
- Jelly Mousse.
- Carnation Milk Jelly.
- Jelly Whip.
It sets much faster than regular jelly so be prepared when you’re making your puddings with it. You can make it without whizzing it in the mixer and it will look like a cloudy jelly – but for adding to trifle, it works much better with the air bubbles to make it much lighter and fluffier.
Trifle with custard to me is just not trifle. I made the mistake with this Christmas trifle, of letting a child add the hundreds and thousands so it’s a bit heavy handed in the middle with nothing around the outside. We didn’t care as it tasted amazing. It’s quick and easy to make and no e-numbers anywhere. You could use fresh fruit, but for speed, I used tinned.
I use a fairly large bowl for this recipe as it makes more than you realise. If you only have a smaller bowl, you could make a couple of small individual trifles in glasses as well.