In reply to the person who requested a recipe for chocolate trifle, here are three to choose from, and thank you for your interest in the cookery page !

The following trifle recipes are a variation on a theme- chocolate! For all I've used ready made custard because when the melted chocolate is added I think that the result tastes very good. However you could make 'real' custard instead, i.e. with egg yolks, cream, sugar and vanilla and then add the chocolate.
If you can't get a chocolate chip loaf cake, substitute 4 chocolate chip muffins or plain chocolate cake.
All the following trifle recipes give about 10 servings.

1 - CHOCOLATE ORANGE TRIFLE

In this recipe the combination of the rich chocolate and the slightly bitter orange works very well - it's really delicious!
To segment the orange just cut off the ends first with a sharp knife, then cut down the fruit all the way round to remove all the rest of the peel. Then holding the orange in one hand slice into the fruit to cut out each segment from in between the pithy membrane. Turn the orange round as you remove every segment. It's not a difficult job as long as you use a sharp knife, just a bit messy!

Ingredients

1 chocolate chip loaf cake
1 tbspn. fine cut marmalade
2 oranges , segmented
2tbspn. orange juice
2 tbspn dark brown sugar
zest of 1 orange
4 tbspn Cointreau

1 pint ready made custard
100g plain chocolate

1 pint double cream
1 tspn caster sugar
1 tbspn Cointreau
2 tbspn shredded chocolate

Method

Firstly make the base of the trifle.Slice the cake and spread half the pieces with the marmalade, then sandwich them together. Place in the bottom of your trifle dish.
Cut the orange segments into 2-3 pieces each then scatter them over the cake base.
In a small saucepan put the orange juice (which can be collected when segmenting your fruit , or use fresh orange juice out of a carton), the brown sugar and half the zest. Gently heat these together until the sugar has dissolved and the liquid become slightly syrupy. Remove from the heat and add 4 tbspn Cointreau. Pour over the trifle base.

Next melt 100g plain chocolate in a bowl. This can be done successfully in the microwave but only 10 seconds at a time , stirring frequently, to prevent over cooking. Alternatively melt gently over a pan of hot water. Stir the melted chocolate into your custard and pour over the trifle base.
When cool , refrigerate for a couple of hours or until the custard has set.

Whip the double cream with the caster sugar and Cointreau until firm but still soft. Add to the top of the trifle.
Decorate with the remaining zest and some 'shredded' plain chocolate - fine shards
cut from a bar of chocolate with a sharp knife.

2- CHOCOLATE CHERRY TRIFLE

A rich dark trifle. In this recipe the Tia Maria can be substituted by Cherry Brandy or Kirsch.

Ingredients

1 chocolate chip loaf cake
5 tbspn Tia Maria
1 tbspn morello cherry jam
200g drained bottled morello cherries

1 pint ready made custard
100g plain chocolate

1 pint double cream
1 tspn caster sugar
2 tbspn grated plain chocolate

Method

As in the previous recipe, slice the cake and make sandwiches using the jam. Place in the bottom of the trifle dish. Pour over the liqueur. Next scatter the cherries on top of the cake base.
Again melt the plain chocolate as in the previous recipe and combine thoroughly with the custard. Pour over the trifle base and when cool refrigerate for a couple of hours.
Whip the cream with the caster sugar until firm but still soft and add to the top of the trifle. Decorate with 2 tbspn grated chocolate.

3- OLD FASHIONED CHOCOLATE TRIFLE

This is a chocolate version of a traditional trifle recipe. Fresh or frozen raspberries can be used instead depending on season and availability. I hope you like it !

Ingredients

1 chocolate swiss roll , cut into 8-10 slices
3 tbspn brandy
3 tbspn sweet sherry
1 banana , sliced
415g tin raspberries, drained

1 pint ready made custard
100g plain chocolate

1 pint double cream
1 tspn caster sugar
2 tbspn toasted, chopped hazelnuts
2 tbspn shredded plain chocolate

Method

Toast the hazelnuts under a hot grill watching them carefully to prevent them from burning, then cool and chop roughly.
Place the slices of swiss roll in the bottom of your trifle dish. Pour over the brandy and sherry then scatter over the fruit.
As in the previous 2 recipes melt the chocolate and stir into the custard. Pour onto the trifle base and allow to set in the fridge for a couple of hours.
Whip the cream and caster sugar and cover the trifle with this mixture.
Decorate with the chopped nuts and chocolate shreds (as in trifle 1 ).

If you have any questions or comments about the recipes please contact the website.
I had fun making these trifles today and did 3 small/ individual ones for the photographs using reduced quantities to avoid wasting ingredients (or living off trifle for the next 4 days!)
Victoria McLauchlan.

Pre-heat oven to 200 ° (gas mark 6 ) Serves 2

Ingredients

4 chicken thighs
1 large red onion , cut into eighths
4 cloves garlic (skin on)
1 small / med. Butternut squash , peeled , deseeded and cut into chunks
olive oil
salt and black pepper
1 small green pepper , deseeded and cut into thick slices
1small red pepper , deseeded and cut into thick slices

Method

Trim the chicken thighs of any excess fat or skin , then place skin side up in a large roasting tin. Scatter the onion , squash and garlic around the chicken. Drizzle the vegetables with a couple of tablespoons of olive oil and season everything well with salt and pepper. Cook in the centre of the oven for 20 minutes.
Remove from the oven and add the pieces of pepper. Turn the vegetables in the tin so that they will brown evenly and return to the oven for a further 20 minutes or until the chicken is cooked through and tender and everything is lovely and brown.
Serve with green salad leaves dressed with a little balsamic vinegar and some crusty bread.

* As a vegetarian alternative leave out the chicken and add more peppers/squash or another vegetable such as aubergine.