Christmas doesn’t have to be about turkey and plum pudding. In fact, if we’re honest, how many of us secretly wish for a bit of variety over the festive season? Wigan cookbook Jackbit, was a runaway success when it came out last year, and includes lots of great local recipes. Here to whet your appetite is one from Wigan’s very own celebrity broadcaster. Borough Life presents…
Sky News anchor Kay Burley was brought up in Beech Hill and started her career as a junior reporter on the old Wigan Evening Post and Chronicle.
She then worked in local radio and TV, including Tyne Tees Television, and joined TV-am in 1985 as a reporter and newsreader. She returned to her home town to cover the official opening of Wigan Pier by the Queen in 1986.
Kay moved to the fledgling Sky News in 1988. She anchors Afternoon Live with Kay Burley and is one of the most recognisable figures in British satellite news broadcasting.
Kay has a penchant for home made trifle as her delicious recipe shows. She said: “I hope everyone enjoys my brandy trifle; it’s been a family favourite for generations.”
We think this would make a great alternative dessert (or even accompaniment!) to Christmas pudding.
Ingredients (serves 6 – 8)
3 varieties of sponge cake. For ease and convenience, Kay recommends buying rather than making the sponge. Her suggestion is 1 Madeira; 1 Fruit and 1 Coconut sponge.
Fresh summer fruits. 300g (10oz) of raspberries, strawberries, and cherries. (OK we know it’s not the right season, but most large supermarkets now sell these all year round)
200ml (7floz) brandy
5 tblsp fresh orange juice
60g (2oz) brown sugar
Custard – you could make it using 400ml (14floz) of double cream lightly whipped with 2 tbsp of brandy and 60g (2 oz) of castor sugar but if time is short buy a fresh vanilla custard.
Bar of dark chocolate
400ml (14floz) of fresh double cream for serving
How to make it
1. Pour the brandy over the washed fresh fruit and then mix in the orange juice and the brown sugar. (Ideally, you should allow the fruits to marinate in the sugar and brandy for at least 1 hour, although overnight in a fridge would be even better).
2. Cut the sponge into mouth sized pieces. Loosely place a mixed assortment of the sponges into the bottom of your largest and best glass dessert bowl, forming a 3-4 cm base.
3. Pour in the summer mixed fruits and brandy mixture. Spread evenly across the sponge.
4. Add the custard. Smooth the custard over and then place the bowl in a fridge to chill for at least three hours.
5. Remove from the fridge one hour before serving. Whisk the cream and pour it over the custard. Grate a generous helping of the dark chocolate over the top and serve.
Food glorious food in print
Kay Burley’s Brandy Trifle is one of 32 superb recipes included in Jackbit, a special edition Wigan cookbook featuring recipes by local people, including several contributed by the borough’s well-known sons and daughters.
Wigan born writer and broadcaster Stuart Maconie has cooked up his very own special fish dish, entitled ‘Northern Sole’, in homage to the famous Wigan Casino soul scene.
Other dishes from local stars and chefs include: TV’s Fred Talbot’s ‘Babbysyed and Mustard Mash’; BBC reporter Dave Guest’s ‘Great Northern Vegetable Soup’; Hollyoaks star Leah Hackett’s ‘Chocolate Meltdown’; Paul Heathcote’s ‘Bread and Butter Pudding’; Meena Patak’s ‘Chick Pea Curry’; and Tom Bridge’s ‘Crispy Lancashire Black Pudding Potato Cake’.
Jackbit (northern colloquial slang for food) was launched last year as part of the borough’s first ever food and drink festival. It is on sale at £5.99 from the Tourist Information Centre in Wallgate, Wigan, tel. 01942 825677.
