Glass trifle bowls were delighted last month at being retrieved from the darkest recesses of the kitchen and given a good soaping with Fairy Liquid or having the new experience of a go in a dishwasher, this not having been a thing when they were last used in the early 1980s. Freed from spending their time in the dark next to the once used burger press and the pasta machine they took a look about the kitchens they found themselves in and marvelled at the largeness of fridges. What, they asked themselves, is quinoa? And brioche?
The trifle bowls were expecting to be swiftly filled with the contents of a Bird’s Trifle Kit (available in strawberry or raspberry and it takes a very refined palate to tell the difference between the red flavours), with the potential addition of some fruit cocktail if the occasion was fancy. Instead they found themselves filled with lemon Swiss roll, unfamiliar amaretti biscuits, lemon jelly, orange compote (what is a compote? They wondered), real custard, actual whipped cream and white chocolate bark. They were also surprised to be very much the centre of attention, with trifle makers competitively claiming to have spent many hours assembling them (absolutely not necessary with the Bird’s Trifle Kit). This led trifle bowls across the nation to conclude that trifle is back on the menu and to expect to appear every Sunday, like in their glory days.
Then this morning, with the platinum jubilee being over and the trifle-mania ended, the clear pudding containers were horrified at being wiped round with a commemorative tea towel and pushed to the back of the cupboard again. They sighed and felt sure that the existence of the Bird’s Chocolate Trifle Kit had been overlooked by their owners.
image from pixabay