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Old English Trifle Recipe
|Canned pears||8 Ounce|
|Sponge cakes||6 , split in half|
|Strawberry jam||1 Tablespoon|
|Ratafia biscuits||2 Ounce|
|Maraschino cherries||12 , chopped|
|Maraschino syrup||1 Tablespoon|
|Caster sugar||1 Ounce|
|Whipping cream||1⁄4 Pint|
|Almonds||1⁄2 Ounce (Blanched Split And Lightly Toasted)|
Serving size: Complete recipe
Calories 4165 Calories from Fat 926
% Daily Value*
Total Fat 103 g159%
Saturated Fat 52.8 g263.9%
Trans Fat 0 g
Cholesterol 1670.1 mg
Sodium 3015.7 mg125.7%
Total Carbohydrates 736 g245.2%
Dietary Fiber 16.1 g64.4%
Sugars 458 g
Protein 69 g137.8%
Vitamin A 46.3% Vitamin C 7.8%
Calcium 114.1% Iron 167.9%
*Based on a 2000 Calorie diet
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.