Apple Trifle Recipe
Ingredients
| 2 lb. cooking apples | ||
| Sugar | 6 Ounce | |
| Grated rind of 1/2 lemon | ||
| 6 individual sponge cakes | ||
| Custard | 3/4 Pint | |
| DECORATION | ||
| Double cream | 1/3 Pint | |
| Almonds— blanched, shredded and lightly browned | ||
Directions
Peel, quarter and core the apples and cook gently with the sugar, lemon rind and about 2 tablesp water until soft.
Beat to a smooth pulp, or sieve.
Slice the sponge cakes and place in individual dishes or in a large flat glass dish.
Spread the apple puree over the cake.
Pour sufficient custard over the top to run smooth and leave to go cold.
Decorate with whirls of whipped cream and golden shredded almonds.
Beat to a smooth pulp, or sieve.
Slice the sponge cakes and place in individual dishes or in a large flat glass dish.
Spread the apple puree over the cake.
Pour sufficient custard over the top to run smooth and leave to go cold.
Decorate with whirls of whipped cream and golden shredded almonds.
Chef
