In a post a few weeks ago I wrote that, to celebrate the end of lockdown, I want to hold a 70s style buffet party. I have been given loads of advice, solicited and unsolicited, about what I should serve and what has really intrigued me is what people have said they remember about desserts from the 70s.
The checkout lady in the supermarket said “Birds Trifle. My mum used to make two, one orange and one strawberry flavour, whenever we had a party”.
One of my friends told me they always had a huge Sara Lee Black Forest Gateau. These were bought frozen and there was a very small margin for error when defrosting. The difference between still frozen solid in the middle and thawed to the point when the piped cream started to disintegrate was maybe 10 minutes.
I vaguely remember a dessert called Sweetheart that came in a can. You had to mix it with milk and leave it to firm up before eating. We also used to have tinned fruit cocktail with evaporated milk until my brother said it made his nose feel funny.
So; thinking about my party, I have had a go at recreating a couple of these fabulous desserts starting with Birds Trifle. We used to love these when we were children, especially the topping but I remember they were quite expensive so I guess we only had them for birthday teas.
So the instructions were easy to follow, everything went according to plan and the end result looked fantastic. The trifle tasted exactly as I remember. Weirdly though the cats didn’t like the Dream Topping even though it’s made with milk.
I think trifle might turn out to be a more of a “sit down at a table to eat” dish so, sadly, I don’t think I’ll serve it at my party.
I then started thinking about Black Forest Gateau. I want my buffet food to be bite size where possible so guests can pile up a plate and mingle. At one summer party I had, a slightly tiddly woman, who actually no one would admit to inviting, cut herself a slice of chocolate cake, watched as it slowly slid off her plate and surreptitiously ground it into the carpet with her foot. I’m not risking that again.
So I baked a batch of mini chocolate sponge cakes., split and brushed the bases with cherry and kirsch syrup*, filled them with black cherry jam and chantilly cream, topped with more cream and sprinkled with grated chocolate.
I think the cakes turned out really well. My husband tried one and said it tasted just like Black Forest Gateau!
Finally, on my 70s desserts journey into the past:
Made in minutes, tasted delightful and the cats liked it!
I just have to think of how I can use it in a recipe for my party.