Trifle tops 200kg
Chefs at the Russley Hotel, Alistair Bayce (left) and Stuart Perry, put the finishing touches to the trifle that tops them all. The recordbreaking trifle of just over 200 kg was weighed in by a member of the Master. Chefs’ Association, Mr Jeff Vincent (right), to verify the record for the “Guinness Book of Records.” The trifle was unveiled at last evening’s “Christ- , mas Party in June,” organised by Radio C 93 FM at the Russley Hotel.
The trifle was the work of Mr Perry who took three days to prepare the dish and mix the ingredients.
The ingredients gemselves make interating -
reading: 34kg of sponge, 75 litres of milk, 7.5 kg of sugar, 53.5 kg of custard powder, three-quarters of a litre of vanilla essence, 40.5 kg of jelly, 19 litres of cream, and 10 litres of sherry. After its official weigh-in the trifle was dished out to members of the. public at the Christmas party.
The present record for the biggest trifle is held by Mrs Judy Fraser, for St Andrew’s Hospice, Humberside, England, for a 135 kg trifle made in 1984.
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Press, 26 June 1987, Page 6
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187Trifle tops 200kg Press, 26 June 1987, Page 6
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