Today I want to talk to you about simplicity. To me, simplicity is synonymous with peace. Perhaps it’s possible to achieve peace in your life, when things are not simple, but with my analytical mind, I just can’t do it. I am fairly anally retentive when it comes to finishing one job before I go on to the next, and I just can’t relax if I know there is something still hanging over my head, waiting to be done. There was a time when I would have tried to convince you (and myself) that I’m totally loosey-goosey when it comes to life. But I’m afraid that time has passed. I can’t kid myself, that I’m a seat-of-the-pants, its-cool-whatever type of gal because I’m more of the what-are-you-doing?? don’t-put-that-there kind. Ah well, I’m nice with it, I swear. Anyway, the point of this distinction is merely to illustrate how CRAZY it is that I am showing this post to you, and here’s why. These photos are NAKED. That’s right, these are unedited, unretouched images! All their lovehandles, and spots and messy bits have not been photoshopped out! Scandalous, I know! Plus, this is outside of my schedule register of written posts, so not much by way of words from me today. Let me know what you think – editing or no? I’m scared and excited to hear! Oh, wait, I better tell you about this trifle. It’s nice and simple. Layer of raspberry jelly; layer of ginger-poached peaches; layer of butter cake; layer of vanilla custard. If you are planning on having any family or friends over for Easter, then this is the perfect, simple, straightforwardly delicious show-stopper of a dessert to serve. Light, fruit-filled and deliciously fragrant with vanilla, I urge you kitchen-wards to knock one of these up. Don’t be surprised if a feeling of peace, and contentment steals over you, but do make sure that the washing is folded and all deadlines have been met first. If you’re like me. Otherwise, just do it, loosey-goosey style.

Peach Melba Trifle Recipe

3oog raspberries (fresh or frozen)

2 packets port wine jelly

6 peaches

1 thumb-sized piece of ginger

750ml water

350g sugar

1 butter cake (homemade or store bought)

1x quantity of this custard, cooled
Start the trifle the day before. Take the raspberries out of the freezer, if frozen. Prepare the jelly according to the packet instructions, then pour into a large trifle dish, add the raspberries carefully to the jelly, give it a gentle stir, and place in the fridge to set.

Meanwhile, wash and cut the peaches in half, remove the stones if possible (otherwise they can be removed after poaching). Peel and slice the ginger, and then place in a pan with the sugar and water, before bringing to a boil. Turn the sugar syrup down to a simmer and carefully add the peach halves. Poach the peaches until pleasantly soft, but still easily holding their shape. For very ripe peaches, this should only take a few minutes. To test, stab the cut side with a butter knife, there should be only a little resistance. Remove the peaches to a plate, and pinch away the skins, before setting aside to cool.

The next day, once the jelly is set, place the peaches into the trifle dish, followed by the cubed pieces of butter cake. Once a nice layer has been formed, top with the cooled custard and place once more into the fridge to set. This can actually be eaten pretty much straight away, but can stand up to 2 days in the fridge. For extra decadent, add a layer of sweetened whipped cream, and serve with JOY in your HEART!