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ON THE ROAD RECIPES

TRIFLES ON THE GO
cherry ripe chocolate trifle

 

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Easy Trifles on the Go

Looking for an easy desert that will feed a large family, or a group of friends camping, then you can't go past a trifle. You'll need to be a bit prepared and to have planned ahead to make sure you have all the ingredients you need, the rest is easy. These really delicious trifles will be a real hit.

 

chocolate cherry ripe trifleChocolaty Cherry Ripe Trifle
Serves 6 - 8

1 x 85gm packet raspberry (or similar) flavoured jelly crystals
1 x 4000gm lamington roll (or you can use lamington fingers)
1 x 100gm pkt chocolate instant pudding mix
*1 1/3 cups cream
*1 cup milk (*or use just milk, but the cream will give the mixture a richer flavour)
1 x 300ml carton thickened cream - for topping
1/4 cup icing sugar mixture (more or less to taste, or omit it)
2 or 3 large Cherry Ripe chocolate bars – finely chopped (you can use more or less of the cherry ripe, depending how much you want to put in and on the trifle)

Make jelly accordingly to the instructions on packet.
Pour into a shallow dish to help it cool and begin setting quicker; cover with some plastic wrap and refrigerate for about 30 to 45 mins, or until jelly is almost set. (This may take a little longer, depending on how cold your fridge is.)
Cut the lamington roll or fingers into slices (not too thick), and press lightly into the base of the bowl, with the lamingtons just coming up the side of a suitable dish. (An oblong plastic container with lid would be best to fit inside your fridge.)
Pour the jelly over the lamingtons; put on the container's lid, or cover with some plastic wrap, and refrigerate for 30 mins, or until the jelly is set.
Sprinkle some of the chopped cherry ripes evenly over the top of the jelly mixture - optional - or you can spread then over the top of the next lay of chocolate pudding mix - it's up to you.
Beat the chocolate pudding mix with the milk/cream in a large bowl with an electric hand mixer (or whisk or hand beater), for about 5 mins, or until smooth and thickened.
Spread evenly over the jelly lamingtons - best to drop spoonfuls evenly over the top and then spread out as best you can.
Beat the cream and icing sugar in a small bowl until soft peaks form. Spread evenly over the chocolate pudding layer - again it's easier if you drop spoonfuls evenly over the top and then spread out.
Cover and refrigerate overnight. It's really best if you can do this, the trifle will be much better if left for a day.
Just before serving, sprinkle more of the cherry ripes pieces over the top of the cream.

Viv's hints: You could change the flavour and turn it into a chocolate peppermint trifle by using a green jelly and peppermint crisps or peppermint chocolate bars.
If your budget will stretch to it, then buy the already thick cream that you don't need to whip.

 

mango berry delicious trifleMango Delicious Trifle
Serves 6 - 8

A lovely trifle with a taste of the tropics.

1 x 85gm pkt lemon or passionfruit flavoured jelly crystals (or whatever flavour you prefer)
1 x 300gm pkt Madeira or lemon loaf cake – readymade (or whatever flavour takes your fancy, or you can get)
1 x med can mango slices (well drained)
x 500gm tub thickened readymade custard
1 x 300ml thickened cream
1/4 cup icing sugar mixture - optional
1 large mango – peeled & thinly sliced
2 passionfruit or a small can of passionfruit pulp
1 punnet of fresh raspberries - optional (or you could use a can of raspberries - well drained)

Make jelly accordingly to the instructions on packet.
Pour into a shallow dish to help it cool and begin setting quicker; cover with some plastic wrap and refrigerate for about 30 to 45 mins, or until jelly is almost set. (This may take a little longer, depending on how cold your fridge is.)
Cut the cake into slices (not too thick), and press lightly into the base of the bowl, with the cake slices just coming up the side of a suitable dish.
Pour the jelly over the cake; put on the container's lid, or cover with some plastic wrap, and refrigerate for 30 mins, or until the jelly is set.
Arrange the canned mango slices evenly over the top of the jelly, along with some raspberries or other fruit if you want.
Pour the custard evenly over the jelly and fruit.
Beat the cream and icing sugar in a small bowl until soft peaks form. Spread evenly over the custard layer - it's easier if you drop spoonfuls evenly over the top and then spread out.
Cover and refrigerate overnight.
Just before serving, top the cream with slices of fresh mango, raspberries and some passionfruit pulp.

Viv's HInts: As above, make the trifle up in an oblong plastic container that will fit into your fridge. The raspberries are lovely, but can be so expensive. You could use canned berries; make sure they are well drained and pat dry on some paper towel. You could use whatever fruit you like - bananas, sliced peaches (fresh or canned), etc.

 


Web Site of the Month
Aeroplane Jelly Xmas Trifle Recipe Book - The McCormick web site has a free Xmas trifle recipe book you can download from their web site.
http://www.mccormick.com.au/Resources/Recipe-Books/Aeroplane-Jelly-Xmas-Recipe-Book.aspx

 

 

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