A Spode Christmas Table Part 2: Dessert

After Christmas dinner, we adjourned to the living room for presents, then the table was cleared and I began the delightful task of setting out the dessert things.

First was the trifle. For those who do not recognize this Christmas favorite, it is a delicious combination of pound cake, berries, and custard, topped with whipped cream. Yum, right?
 

It's pretty rich, so I decided to forego the cereal bowls we used at dinner and bring out these Spode Tower dessert bowls (I have also seen them called berry bowls). They look small, but surprisingly hold just the right amount of trifle for a post-Christmas-dinner belly.

Next, I made a cookie plate on my large round Willow platter, with a Botanical bowl in the middle. I have yet to identify what this particular bowl is called, it's larger than the cereal bowls, but smaller than the Melba bowl I mentioned in my last post. At any rate, it looks great with oranges in it, for those who were cookie-ed out.

I set Tower pattern bread and butter plates around, since trifle and cookies make for a soggy combination.

Last but not least, I set out the hot wassail (which for our family consists of apple juice with orange and lemon juice squeezed in, boiled with the rinds of the lemon and oranges along with some spices). My Blue Italian Liverpool Jug held a good amount of wassail, and with a Tower salad plate underneath to catch the drips, it was beautiful and functional!

I only had one Christmas mug, (the Victorian Christmas Series number 4: Christmas Shopping), so I added a Lucano mug (the tall one in the center) as well as one in the Gothic Castle pattern.

In all, it was a good spread, and an excellent excuse to use some more of my lovely dishes!