Honey and Walnut Trifle

Extends shelf-life (preservative); acts as a source of energy that comes in a variety of different flavours, composition and can be used in savoury and sweet dishes. Honey has become a seasonal guilty pleasure for those who enjoy a unique sweet flavour that is so mouth-watering. Exploring honey for the last two months, it has made me think that there is so many qualities that should be shared, demonstrated and included into recipes that are most used in our food culture. After successfully attempting to modify a sticky toffee pudding recipe into one that was surrounded by sticky honey; I came up with the idea of modernising and adapting the classic English dessert, Trifle. Some people may say that jelly, fruit, custard, cream and sherry don’t mix well; some may say it is an excellent dessert for over the Christmas period but I believe that you can make a Trifle with the ingredients that you enjoy the most. However, if you have ever watched the popular television program ‘Friends’, do not do a Rachel and add savoury mince and green peas to a Trifle as it is clearly a BAD IDEA!

Ingredients

Banana Loaf

35g butter, softened
55g golden caster sugar
60g plain flour
50g wholemeal flour
1 tsp baking powder
1 egg
2 bananas, mashed
25g pecans, each snapped in half

Honey and Walnut cream filling

150ml/5 fl oz double cream
25g/1 oz dried walnuts
3 tbsp clear honey

1 banana, sliced, to garnish
1 – 2 tbsp Mead (Optional)

Method

1.    Heat the oven to 180°C/fan 170°F/gas 4

2.    Beat the butter, sugar, flours, baking powder, egg and banana together. Stir in the nuts and spoon into a lined and buttered 450g loaf tin.

3.    Bake for 50 minutes or until a skewer comes out clean.

4.    For the filling, whip the cream in a large bowl with an electric whisk until thick. Fold in the walnuts and honey. Place in fridge.

5.    When the banana loaf has chilled completely, slice into cubes and begin to layer with the bananas and honey and walnut cream. Garnish with sliced banana, walnuts and a drizzle of honey.

6.    (Optional) Soak banana load with the Mead before putting it into the trifle.

My original idea for this trifle was to have it sitting outside the glass, layered and looking pretty. Unfortunately with a minor disaster in the kitchen due to raising agents I was unable to perfect the recipe in this way and decided to explore further how I could make a beautiful Honey and Walnut Trifle in a cocktail glass. As I have decided to use part wholemeal flour and part plain flour in the banana loaf, you have to make sure that you add the baking powder as it will act as a raising agent and makes your sponge much lighter. In doing so, the cream will be able to subtly seep through the crevices of the sponge, soaking up every inch of flavour. Also, make sure that the banana, before entering the mixture is mashed so that it decreases the risk of any lumps appearing or air escaping. Moving on to the honey and walnut cream filling, make sure that you whisk the cream until it is slightly thick and then add the honey and walnuts. Don’t worry if the mixture is too runny, just put it into the fridge until the loaf has cooled (the mixture will be thick and ready to go) and then start layering ingredients into the cocktails glass with slices of banana and walnuts to garnish. It is a fairly simple recipe however it provides the most irresistible combination of flavours that you cannot miss. The loaf is a little dry for a trifle, therefore you can add an alcoholic tipple while finalising this dessert such as Mead which is fermented honey and water to make either a very sweet or very dry honey wine. Depending on what honey is used through the process – I would choose sweet Mead to compliment the idea of having something that is irresistible and ‘just for you’. You can also add spices to Mead by heating them up in the pan, cooling, then adding to the trifle at the end for a more Christmas feel.