[FONT=Verdana, Arial, Helvetica, sans-serif]This is always an item on a Scottish Hogmanay buffet table![/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Victoria sponge cake, sliced
300g (3/4 of a lb pot) raspberry jam
1 wine glass of sherry
2 tablespoons Drambuie
Home made custard
300g (3/4lb) raspberries
2 bananas (optional)
250 ml (1/2 pint) double cream
1 tablespoon caster (fine) sugar
Toasted almonds [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Custard[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]250 ml (1/2 pint) milk
150 ml (1/3 pint double cream
2 egg yolks
50 g (3 oz)caster sugar
Vanilla pod or 2/3 drops of vanilla essence/extract[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream, and vanilla pod together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Remove pod and pour custard into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Victoria sponge cake, sliced
300g (3/4 of a lb pot) raspberry jam
1 wine glass of sherry
2 tablespoons Drambuie
Home made custard
300g (3/4lb) raspberries
2 bananas (optional)
250 ml (1/2 pint) double cream
1 tablespoon caster (fine) sugar
Toasted almonds [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Custard[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]250 ml (1/2 pint) milk
150 ml (1/3 pint double cream
2 egg yolks
50 g (3 oz)caster sugar
Vanilla pod or 2/3 drops of vanilla essence/extract[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream, and vanilla pod together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Remove pod and pour custard into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.[/FONT]
