this Allrecipes.com recipe. We just used the blueberries in place of the raisins and added a squirt of lemon juice. The blueberry ones were better, I think. Don't tell anyone, but we used canned whipped cream on top, instead of clotted cream. For shame! We did make homemade whipped cream for the top of the trifle (and that was on top of the homemade custard sauce, instead of vanilla pudding for the layer below), so I guess that was authentic.
When they came, we were finishing up the "Golden Hill Pears", which were pears simmered and then covered with a syrup. We used pretty big pears, so it took longer to cook than I was expecting. They turned out really well though!
Gabe made a delicious "Squirrelmum's Blackberry and Apple Cake", as well as some "October Ale" for them to drink. We were supposed to make "Summer Strawberry Fizz" to drink as well--but it kind of fell through the cracks, and it didn't get made. Since we have everything for it, I told the boys I would make it for Rivendell on Tuesday so everyone can sample it! Emily brought over her electric tea kettle so they could also have some authentic tea, since we were having more of a "tea" feast, than a "main course" one. I had bought some disposable goblets for their ale, as well as some festive fall paper plates. Just like at the Abbey, I'm sure!
Here are all 3 boys, diligently reading Redwall . . .
It was a super fun afternoon. There was enough of everything for all the very interested younger siblings (and Luke) to sample. I said I thought we should definitely bring back afternoon tea as a tradition, like the British. So much yumminess!