WHATS FOR DESSERT?

Every Christmas that I can remember I have made a trifle pudding for dessert. I also usually always served a steamed figgy pudding (one of my grandfathers old recipes served with my mothers to-die-for rum sauce concocted from whipped cream, butter, eggs, powdered sugar, and some rum) along with assorted pies, tarts, cookies, etc. Oh yes, desserts were always a highlight at Christmas! However the past years we've been here in California, where it has mostly just been Rod and I at home for Christmas, I've cut back to just one special dessert to go with our Christmas dinner. Generally I always settle on a Trifle Pudding. The word "trifle" comes from the old French term "trufle," and literally means something whimsical or of little consequence. A "proper" English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. When the boys were small this was one of their favorite desserts, and my mother always loved the simple, old fashioned, but always beautiful dessert.

My Trifles were comprised of whatever fruits were available, and/or jam, generally any "red" variety, and some cake. I liked to use peaches and rasberry combinations, angel food cake, and a custard made from fresh whipped cream combined with a vanilla pudding. I would layer the fruit, cake and pudding mixture, decorating the top with something like fresh berries or holly leaves, anything at hand that was festive.

Last christmas I whipped up a Tiramisu Brownie Trifle that was incredibly decadent and amazing! We'd had friends staying with us last Christmas and as I couldn't decide which dessert to make I made two, the brownie trifle and a simple to make, but truly wonderful to look at (!!) and even better to eat dessert called Etan Mess (if you go back to my December 2010 blogs you will see a picture and description of it there.

This year I came across a recipe for a Cranberry Orange Trifle, and as our orange tree is now loaded to the gills with juicy oranges this seemed the perfect choice. So here it is, and like with any trifle I have ever made, it is delicious! So if you are still searching for a eyecatching, delicious, yet simple to make dessert for Christmas this year, give this one a try.

Ingredients:
2 navel oranges
1 bag(s) (12 ounces) fresh cranberries, (about 3 cups) *or 2 cans canned Cranberries
1 1/4 cup(s) water
1 cup(s) sugar
2 tablespoon(s) chopped crystallized ginger
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground allspice
1 cup(s) heavy or whipping cream
1 package(s) (4-serving size) instant vanilla pudding and pie filling
2 cup(s) milk
1 (16 ounce) frozen pound cake, cut into 3/4-inch cubes

Directions:
From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.
In same saucepan, if using fresh cranberries, add them to above mixture, with the water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. * IF using canned cranberries, don't add them to the above mixture until it has simmered about 10 minutes). Remove from heat; cool to room temperature.

Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended. *You can also substitute Cool Whip for fresh whipped cream, but this is one ingredient I prefer the REAL deal, its well the extra time it takes).

In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with anything pretty or festive, from fresh flowers, orange slices, cranberries, or red berries. Cover trifle and refrigerate at least 4 hours or up to 2 days.

Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck