Pear Trifle Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Sponge cakes6 Small
 Raspberry jam2 Tablespoon
 Pears1 Can (10 oz)
 Thick custard1⁄2 Pint
 Thick cream1⁄2 Pint
 Castor sugar3 Tablespoon
 Vanilla essence3 Drop
 Pink coloring3 Drop
 Angelica pieces4 Small (few cloves)
 Cooking sherry3 Tablespoon, made up to 1/4 pint with syrup from the can of pears

Nutrition Facts

Serving size

Calories 1068 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 17 g85.1%

Trans Fat 0 g

Cholesterol 312.1 mg

Sodium 751.2 mg31.3%

Total Carbohydrates 185 g61.7%

Dietary Fiber 3.3 g13.3%

Sugars 117.8 g

Protein 14 g27.3%

Vitamin A 24.9% Vitamin C 5.6%

Calcium 20.3% Iron 34.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Split the cakes into layers and cover one side of each layer with jam. Place them neatly in a glass trifle dish
2. Soak the cake with the pear juice and the sherry and let it soak
3. Coat the cake slices with the custard that is made while its still hot. Leave it aside to chill.
4. When the custard is chilled, arrange the pears on top of the cake mix and ensure that the rounded side of the pear is uppermost
5. Put the cream into a basin and add the castor sugar, vanilla essence to the pan and mix well. Add pink coloring to the pan and mix well again. Whip the cream till it is nice and thick
6. Pour the cream over the pears and settle the layer properly
7. Pipe the pears through the piping bag and fill the space in-between the pears till they are completely covered.
8. Place a small piece of angelica to represent the stalk of the pears on the top of the pear. Place a small clove on the base of each pear to represent the end of the pear.

SERVING
9. Serve completely chilled
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