She was born a few years before both my parents, in 1939, and lives in the grand old city of Bombay, where my parents grew up and went to school and college, before my dad left to join the Air Force and then married mom.
I love her simple writing style. She writes with finesse. A woman of the world.
She’s original. She’s written about her life through her body and she treats us to exquisite pirouettes (she’s learnt Indian dance, among her many talents) with her life. She’s courageous. She’s had more than her fair share of ups and downs with two unsuccessful marriages, illness, shortage of money and bringing up two children all on her own. Still she is honest, sensitive and witty. The lady is a tough cookie!
She’s lived life on her own terms, not hankering for fame or fortune. And she’s written this book at the age of 78 and remembers names and incidents from her childhood!
I didn’t know that TV personality Renuka Shahane was her daughter, before I read her autobiography.
I’m thirsting for more of Shanta Gokhale’s writing, what a massive contribution she has made to the performing arts with her voluminous writings in both Marathi and English and her translations from English to Marathi and vice versa.
In her book she writes about a trifle pudding she had many many times as a navy wife during her first marriage and when she was being courted. I think she has bittersweet memories of the pudding. Perhaps, I’m reading too much into her writing.
I looked everywhere for a tasty Indian Navy trifle pudding recipe but I couldn’t find one so I asked one of my good friends who is married into the navy if they still make trifle puddings like they made all those years back. She reasoned that the English influence has been overruled and the current crop of Taj and Oberoi trained cooks and chefs do make a favorite trifle called Trunk of Tree.
Here is a delicious trifle pudding recipe that I’ve adapted from Kikky Sihota’s book The Ultimate Army Cookbook: A Memsahib Cooks. She calls it Boozy Trifle because it contains delicious amounts of rum in it, but her trifle contains no fruit, like the usual trifle pudding. I changed some of the ingredient quantities and added dry fruits to it. I used less cake and less cream. Turned out yum.
Here’s the recipe.
This recipe turns out yum. Go ahead and add more cream or whipped cream to the recipe and more sugar too, if you will.
- 450 gms sponge cake
- 5 tbsp jam
- 4 tbsp rum
- 3 heaped tbsp custard powder
- 3-4 tbsp sugar
- 2 cups milk
- 2-3 heaped tbsp cocoa
- 2 tbsp rum
- 1/2 cup butter
- 200 ml fresh cream
- 1/2 to 3/4 cup mixed nuts and raisins
Cut the cake into 1/2 inch cubes.
Mix the jam and 4 tbsp rum and heat till it melts.
Now lightly mix the cake pieces with the rum jam mixture.
Mix the custard powder, sugar, and milk and cook till thick. Remove from heat.
Add the cocoa powder, 2 tbsp rum and butter and mix well.
Gently mix the chocolate custard with the cake and jam without breaking or mashing the cake pieces. Fill this into a mold and freeze it for 4 hours.
Remove and put in a serving dish.
Cover the trifle completely with the cream.
Now sprinkle nuts on the layer of cream and cake.
Chill and serve.