Jamaica trifle is a Caribbean-inspired riff on the classic British pudding, oozing with tropical fruit flavours and a post-colonial pout. Shockingly easy to make, it can be whipped up with minimum effort. Indeed, it's a good one to get the kids working in the kitchen...
As I've said before, I rarely stray into pudding country, probably because I don't really have a sweet tooth—though I love a good dessert or cake when I experience it.
This Jamaica trifle—pilfering openly from the Victorian classic—is the result of a bad pun.
"Jamaica trifle?"
"No. I made quite a big deal of it, actually."
I made this trifle as part of a three-course meal inspired by the British tradition of "the Sunday roast", but without all the xenophobic, jingoistic crap. Full click-'n-play menu to follow soon...
Steampunk trifle
In many ways, this is a trifle straight out of Mrs Beeton, but here with colours and flavours channeling the Caribbean. If only dear old Mrs Beeton had lived long enough to be invited to Mustique by Princess Margaret, the whole history of trifle might taste different...
Some time during the first COVID lockdown, the last bakery in my area that made its own Jamaica ginger cake (a breakfast favourite with butter and scrambled eggs) closed down. That said, the commercially available versions available from most supermarkets work perfectly well for this recipe (if a little sweet by default)
This recipe generously serves 4 to 6 diners at these quantities, depending on how pudding-piggy you are...
This was served as the pudding for a three-course meal. You can find the recipe for the starter here. And, if you're interested in the roast lamb main course, here's the recipe.
Shopping list
Approx. 120g Jamaica ginger cake; cut into large cubes
½ a large, ripe mango; roughly broken up
1 white peach; washed and cubed, skin on
A double shot of light rum
Lime jelly — I used Hartley's sugar-free jelly, but plenty of others will work just as well (yep, I do think of my brother Alastair and his diabetes in recipes these days)
I large ripe banana; sliced
Approx. 400g custard — by all means make your own, but I find the tinned or carton versions available in many supermarkets superior to what I can whip at home
Approx. 200ml double cream
The juice of ½ a fresh lime
2 tbpsns desiccated coconut
Approx. 2 tbspns very dark chocolate chips (i.e. 70% cocoa fats)
Cooking Method
Place your cubed Jamaica ginger cake into a glass bowl. Gently add the broken up mango and cubed peach. Of course, you can choose to use other fruit—I was planning it with guava but couldn't find a ripe one in central London. However, something worth noting: apparently pineapple, kiwi fruit and papaya prevent jelly from setting properly. Is this an urban myth or true? No idea. Okay, so that out the way, pour over the rum and allow to soak in
Prepare your lime jelly in a separate container or jug in the usual manner with boiling water and cold water. Gently pour over the contents of the bowl. Allow to cool at room temperature. Once suitably cooled, place in the fridge to enable the jelly to set. This can be done up to 24 hours before serving
When the jelly is fully set, place the sliced banana on top of it in a single layer. Then pour over a generous amount of custard. Return to the fridge and allow to cool
In a suitable mixing bowl, add the double cream and whisk using an electric mixer until the it becomes thick, sticking to a spoon and not falling off when you turn the spoon upside down. `For this particular recipe, I opted for less cream than can entirely coat the top of the trifle—hey, I larger cook food bearing older men in mind—making up the difference with a more liberal dousing of desiccated coconut
Once you've spread the cram atop the cooled custard, added the coconut and dark chocolate chips, return to the fridge until ready to serve
Alternatives
I actually have no idea if the particular jelly I've used is vegan—the packaging is oddly devoid of information. Nonetheless, there are definitely plenty of plant-based, sugar-free lime jellies out there. That, however is only one problem. While some of the most widely available Jamaica ginger cakes are vegetarian, you may need to source a vegan version at a health food store—most use a small amount of dairy products.
Of course, this trifle also uses custard and double cream. However, there are numerous plant-based vegan alternatives out there. One of the most widely available alternatives to cream in the UK is this one, which is also good for those who are lactose-intolerant.
As I perpetually point out to people, the best quality chocolate is inherently vegan—do I look like I use milk chocolate?—and that applies in this case too.
Pairings
Yes, this is where I'm supposed to get all excited about special dessert wines. And, I'm sure there are some out there that are great and will pair well with this pudding... though I really want to see them rise to the Jamaica ginger cake.
However, I tend to prefer a flavoursome little zippy espresso or other "stiff" coffee to follow this dish rather than drinking anything with it.
Comments