In which I do another Christmas episode, asking a variety of people what they like (or dislike) about Christmas food. I hope you enjoy the variety of reactions!
(Karlee on making gingerbread houses.)
And when life hands you the inability to make Swiss roll, MAKE TRIFLE.
With thanks to Tansy and Ju over on Twitter, that’s what I did. TA DAH.
I had used JAM’s In the Library for the Swiss roll – it’s plum and cardamom – so I used blood plums that I preserved in summer; I made the most basic custard ever (milk and whole eggs and sugar); and I cut up that roll and layered it, baby.
So now I hope it will taste ok.
ETA: boy was it ever ok. The jam in the roll had cardamom in it, and it came through beautifully – I would add a bit more to the custard next time; the plums were scrumptious (not a huge plum fan but NOM), and the custard wasn’t very rich but that was ok. Polished off by five adults, with a small amount being tried by the young godson who was diplomatic but not in love with it.