TRIFLE
This is popular at Christmas time and Hogmanay.
Left over plain sponge or madeira cake cut into slices about 1 inch thick.
Ratafia biscuits - 10-15 or so small ones
Sufficient raspberries to cover the bottom layers of sponge and ratafias
0.5 pt of Jelly, raspberry is traditional (I think it's Jello in the States!)
Sherry - 4/5 tbsp
An egg custard made from
3 large eggs
3/4 of a pint of milk (Imperial)
2 oz Caster sugar
0.5 pint double cream, whipped into soft peaks
1 oz toasted almonds, to decorate
Cut the sponge cake to fit and arrange in the bottom of a glass serving dish.
Cover with ratafias and sprinkle with sherry
Make up the jelly/jello according to instructions on the packet. Allow to cool.
Add a layer of fresh raspberries to the bottom layer of sponge and ratafias.
Gently pour the jelly liquid onto the fruit/sponge layers and leave aside until it sets.
Meanwhile, heat the milk until almost boiling. In a large bowl, whisk together the eggs and sugar until pale, then pour on the hot milk, stirring continuously.
Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. Set aside to cool.
Pour the custard over the trifle and leave until cold. Finish with a layer of the cream on top of the custard, or use a piping bag to make pretty patterns!
Sprinkle with the toasted almonds just before you serve the dish.
The Italians call this dish Zuppe Inglese! English soup - don't quite know why as it is a 'set' pudding, not liquid!
A quicker method is to use a sponge cake as a base, dampen with sherry, add fresh or frozen fruit (I've even been served trifle made with tinned fruit cocktail and also banana). Make a layer of jelly and pour over the fruit/sponge mix. Make up a quantity of Bird's custard (English staple store cupboard item) - make it thicker than the recipe on the side of the box. Cool slightly, and then pour over the set jelly. Whip some double cream and then serve....!
This is popular at Christmas time and Hogmanay.
Left over plain sponge or madeira cake cut into slices about 1 inch thick.
Ratafia biscuits - 10-15 or so small ones
Sufficient raspberries to cover the bottom layers of sponge and ratafias
0.5 pt of Jelly, raspberry is traditional (I think it's Jello in the States!)
Sherry - 4/5 tbsp
An egg custard made from
3 large eggs
3/4 of a pint of milk (Imperial)
2 oz Caster sugar
0.5 pint double cream, whipped into soft peaks
1 oz toasted almonds, to decorate
Cut the sponge cake to fit and arrange in the bottom of a glass serving dish.
Cover with ratafias and sprinkle with sherry
Make up the jelly/jello according to instructions on the packet. Allow to cool.
Add a layer of fresh raspberries to the bottom layer of sponge and ratafias.
Gently pour the jelly liquid onto the fruit/sponge layers and leave aside until it sets.
Meanwhile, heat the milk until almost boiling. In a large bowl, whisk together the eggs and sugar until pale, then pour on the hot milk, stirring continuously.
Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. Set aside to cool.
Pour the custard over the trifle and leave until cold. Finish with a layer of the cream on top of the custard, or use a piping bag to make pretty patterns!
Sprinkle with the toasted almonds just before you serve the dish.
The Italians call this dish Zuppe Inglese! English soup - don't quite know why as it is a 'set' pudding, not liquid!
A quicker method is to use a sponge cake as a base, dampen with sherry, add fresh or frozen fruit (I've even been served trifle made with tinned fruit cocktail and also banana). Make a layer of jelly and pour over the fruit/sponge mix. Make up a quantity of Bird's custard (English staple store cupboard item) - make it thicker than the recipe on the side of the box. Cool slightly, and then pour over the set jelly. Whip some double cream and then serve....!
