The Trifle too trifle?

The Trifle too trifle?

 British in origin, the Trifle pudding was introduced by -way back in the 1700s. Since then it has evolved into a colorful and elegant dessert-this beautiful medley of cake ,sherry and custard,jelly and jam, fruit and cream, arranged beautifully in a deep glass bowl so that the pretty layers show through. Originally the cake was dunked with any suitable spirit-white wine, or sherry or rum-or a liqueur which would complement the fruit-a ginger or orange liqueur works wonders with an orange trifle. I have often used coffee liqueur while making a “coffee trifle” with chocolate cake, cherries and cream. Decadent indeed.
I had plans of spending an evening with the 4 and 2 year old.Sans their parents. There was talk of watching a movie. With home made buttered pop corn in BIG bowls-just like in the movie theater!And a really nice pudding,please!
 The trifle pudding-long forgotten-buried in my mind's recess was brought alive by the little ones.Another of our favorites growing up! Rex custard powder-deftly mixed-we could choose the colour we wanted-poured over the fruit, jelly, and still-warm cake. And topped with -fresh whipped cream! Kids today are kept away from dietary evils like sugar and full cream –but a little indulgence once in a while makes movie night so worth it!

Fruity Trifle Pudding*

2 cups coarsely broken pound cake
¼ cup orange juice
2 cups fresh fruit mangoes,strawberries,blue berries and raspberries
3 tablespoons warmed mixed fruit jam

For the custard:

2 cups milk
2 tablespoons corn flour, dissolved in a little cold milk
½ cup sugar
1 egg, beaten
Vanilla essence

Heat milk in a pan using medium heat. When bubbles form at the sides, add in the corn flour, whisking as you do. Take off the pan from the heat and slowly add beaten egg . Once well blended, return to low heat, and whisk constantly till custard thickens. Add the essence and raspberries. Remove from heat and add sugar while custard is still hot.
To assemble:
Place cake at the base of serving dish.Cover well with the orange juice.Spoon the jam over it. Spread cut fruit over it and pour the custard to cover the fruit. Garnish and chill.

*Use any cake you want-pound, shortbread, chocolate, home made
*If making for adults-use white wine/sherry/brandy/any liqueur to moisten cake
*Fresh cut fruits work the best-use what is available-fresh pineapple and papaya are not so great in trifles
*Mixing a bit of firm jelly with the fruit enhances the taste quotient!
*Though I haven’t used in in this recipe-a sweetened whipped cream topping is a must in trifles
*Feel free to use readymade custard powder-it’s quick and easy!
*Use your best deep dish glass bowl to assemble-this enhances the visual appeal; of the trifle 

Merriam Webster Dictionary: tri.fle-Definition of TRIFLE: something of little value, substance, or importance.
I REALLY wonder how this lovely ,multi layered pudding ever got it's name!I mean there's nothing insignificant about it!Anything but!!