Trifle from Classic Scots Cookery by Catherine Brown
Cook’s Tip: This popular pudding comes after steak and kidney pie for New Year’s day dinner and is usually made with a Victoria or egg sponge, but a festive Ita
Ingredients
- 3–4 tablespoons strawberry conserve, or raspberry jam, or rum preserved berries
- 4–5 tablespoons medium dry sherry or Madeira
- 40 g (1½ oz) caster sugar (1)
- 500 ml (18 fl oz) milk
- 6 egg yolks
- Cream: 300 ml (10 fl oz) whipping cream, whipped
- 2 tablespoons toasted flaked almonds
- 75 g (3 oz) caster sugar (2)
- And/or 6-8 small meringues
- 250 g (8 oz) Victoria, egg-batter Cream Sponge, or panettone
- 125 g (4 oz) ratafia biscuits or macaroons
More Like This
Classic English Trifle
puckarabia.com
English Raspberry Trifle | Canadian Goodness
dairyfarmersofcanada.ca
Classic British Trifle Recipe
tastedessert.com
Christmas trifle | MummyPages.ie
mummypages.ie
Classic trifle recipe | Women's Weekly Food
womensweeklyfood.com.au
Trifle Recipe | Dessert Recipes | Gordon Ramsay Restaurants
gordonramsayrestaurants.com
Classic Trifle Recipe | olivemagazine
olivemagazine.com
Retro trifle recipe | Good Food
bbcgoodfood.com