Aunt Aileen’s Trifle from A Year in a Scots Kitchen by Catherine Brown
Method First layer Cut up sponges into one inch cubes and put in the base of a glass dish. Melt the jam till it is just warm and runny. Pour over the sponges. Pour over the sherry. Leave for a few...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Saucepan
- Stove
- Mixing bowl
Ingredients
- 6 large eggs
- 500 ml (18fl oz) milk
- 600 ml (1 pint) whipping cream
- 1 tablespoon caster sugar
- 250 g (8oz) sponge cake
- 4-5 tablespoons medium sherry
- 375 g (12oz) pot strawberry jam
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