I feel each recipe has a story of its own to tell. Whenever I think of this particular dessert, it always makes me take a trip down memory lane. This was amongst the first desserts that I had learnt 18 years ago, in a baking course with Mrs. Sihota (Bless that lovely lady for sharing her marvelous recipes with us) and the most requested for by all the officers, whenever a dinner was planned - you really don't have to guess very hard why it was so!! In fact, whenever I made this I was always told by the menfolk, in spite of following the recipe to the T, "Ma'am, next time be a little more liberal, we can't really get the taste", at the same time polishing off the whole bowl.(Anything steeped in alcohol goes well with the guys). I have just forgotten the countless times I must have made this dessert on popular demand and it has been a immense pleasure each time.
Till date this remains a favorite with my husband and never fails to bring a smile on his face.
10 -15 pieces of chocolate cake
10 - 15 pieces of plain cake
5 tbsp jam (if you find jam too sweet use fruit juice instead)
4 tbsp rum
3 heaped tbsp custard powder
2-3 heaped tbsp cocoa
6-8 tbsp sugar
2 cups milk
2 tbsp rum
150 gms butter
whipped cream to decorate
chocolate shavings and leaves to decorate
In a pan, heat the jam till melted. Add the rum to it and take off the heat. Put aside to cool.
Mix the custard powder, sugar and milk and cook till thick.Take off the heat.
Add cocoa powder, butter and the extra rum and mix really well.
Cut the cake into 1' cubes. I have used Britannia cakes here (out of sheer laziness), but try and use either home made or store bought plain vanilla or chocolate sponge cakes as I found the taste of Britannia too sweet.
You can also make this dessert with just any one type of cake but I like using two different colored cakes as it gives a nice checker board effect and totally wows your guests.
Dip the cakes in the chocolate jam and layer it on the base of a greased round mould - if using two different types of cakes, layer them alternately making sure not to break the cubes.
Pour the custard over the cubes till totally covered. Freeze for 3 - 4 hours.Unmould carefully onto a serving platter. Cover the trifle completely with the whipped cream. Sprinkle some chocolate shavings on top and serve chilled.