Old Fashioned English Trifle -

Old Fashioned English Trifle

Ingredients

Rind of ½ lemon, grated
4 tbsp raspberry jam
Custard Sauce (see below)
3 tbsp cream sherry
300ml/ ½ pt double cream 2 tbsp brandy
25g/1oz crushed almonds
25g/1oz flaked almonds
Glace cherries
8 individual sponge fingers


CUSTARD SAUCE

2 fresh eggs yolks
300ml/ ½ pt fresh milk, hot
25g/1oz caster sugar
Double cream (optional)
3 drops of vanilla essence

Method

Take the sponge fingers and coat them with the jam. Arrange them in a glass dish and sprinkle with sherry, brandy, almonds and the lemon rind.


Make the custard and strain it over the sponge fingers. Leave the custard to go quite cold. Whip the cream until it is stiff and spread it over the cold custard. Decorate with the crushed almonds and glace cherries.


CUSTARD SAUCE:- Mix the yolks, sugar and essence in a large, clean bowl. (CHEFS TIP: - add 1 tsp corn flour to yolks, sugar & essence to stop the eggs from scrambling) Whisk in the boiled milk. Return the custard to the saucepan and re-heat, stirring all the time with a wooden spoon on a very low heat. Do not allow to boil, or the eggs will become scrambled. At the very end add a little double cream, for extra creaminess.


For a Christmas Brandy Sauce omit the vanilla essence and add 3 tbsp of brandy.


For Whisky or Rum Custard simply add 2 tbsp of the appropriate spirits at the end of cooking and whisk gently before serving.

Related food category:

• Dessert