It’s been a strange week with the premature death of a friend and more problems and devastation caused by student finance England. So I thought some virtual pudding was in order.
James Martin does a Black Forest trifle over here; this is not that.
It was a pudding that my Mum used to make back in the 70s and 80s as a family favourite (for which read one of dad’s favourites). It probably came from Family Circle. This was inspired by a post over at Amy Bakes.
Take a large shop bought chocolate swiss roll, cut into slices and arrange around glass dish. Take a can of stoned black cherries in juice (or if you’re feeling flush a jar of black cherries in kirsch) and a blackcurrant jelly. We used to use black cherry jelly but I haven’t seen one for a long time – if anyone knows where I can buy them please let me know. Make the jelly as per the instructions replacing most of the cold water with the juice from the cherries.
You can give the swiss roll sponge a bit of a soak with liqueur if you like, then arrange the cherries over and around the slices of swiss roll. Add the jelly and chill until set. Take about a pint of double or whipping cream (whipping cream has slightly lower fat content than double cream: 35% as opposed to 48%). Whip until soft peaks are achieved, we used to whip to pipe but that was all a bit passe; who knows the cup-cake craze may bring back piping! Decorate with soft peaks of cream, some reserved cherries and shavings of dark chocolate. Send everyone out and enjoy with a large spoon.
Tomorrow I will be appearing fashionably late to Handmade Monday 37 (just waiting for my phone to charge to take some piccies).