Old English Trifle Recipe
Old English Trifle is an irresistible recipe which you would surely love to serve to your friends. Enjoy this delicious Old English Trifle; I am sure you would love to try this dish again and again.
Ingredients
| Pears | 8 Ounce | |
| 6 individual sponge cakes, split in half | ||
| Strawberry jam | ||
| 2 oz ratafia biscuits | ||
| Maraschino cherries | 12 , chopped | |
| 1 tablespoon maraschino syrup | ||
| Sherry | 5 Tablespoon | |
| Egg yolks | 3 | |
| Caster sugar | 1 Ounce | |
| Cornflour | 1 Teaspoon | |
| Milk | 1/2 Pint | |
| Whipping cream | 1/4 Pint | |
| 1/2 oz almonds, blanched, split and lightly toasted | ||
Directions
Drain the pears, reserving the juice, and then cut the fruit into small pieces.
Sandwich the sponge cakes together with strawberry jam and put with the pears on the bottom of a shallow 2 pint (a good litre) serving dish.
Top with the ratafia biscuits and sprinkle over the chopped cherries, pear juice, maraschino syrup and sherry.
Mix together the egg yolks, sugar and cornflour.
Warm the milk in a saucepan over a low heat until it is hand hot and pour it onto the yolk mixture, stirring constantly.
Return the mixture to the saucepan and cook gently, stirring until it thickens; do not allow to boil or the custard will curdle.
Allow to cool, then pour over the spong cakes and leave to set before serving.
Lightly whisk the cream until it is thick and then spread it over the custard.
Spike with the almonds and serve.
Sandwich the sponge cakes together with strawberry jam and put with the pears on the bottom of a shallow 2 pint (a good litre) serving dish.
Top with the ratafia biscuits and sprinkle over the chopped cherries, pear juice, maraschino syrup and sherry.
Mix together the egg yolks, sugar and cornflour.
Warm the milk in a saucepan over a low heat until it is hand hot and pour it onto the yolk mixture, stirring constantly.
Return the mixture to the saucepan and cook gently, stirring until it thickens; do not allow to boil or the custard will curdle.
Allow to cool, then pour over the spong cakes and leave to set before serving.
Lightly whisk the cream until it is thick and then spread it over the custard.
Spike with the almonds and serve.
Chef
