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
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Cooking tools:
- Trifle dish
- Mixing bowl
- Whisk
- Hand mixer
- Saucepan
- Wooden spoon
- Baking sheet
- Oven
- Spoon
- Chef's knife
- Refrigerator
- Measuring cup
- Serving bowl
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
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