Name Sherry trifle

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sherry-trifleImperial
1 1/4 pints custard
For the cake base

1/2 teaspoon baking powder
2 oz self-raising flour
2 oz sugar
2 oz soft margarine
1 large egg
1/2 teaspoon vanilla essence
For the filling
1 x 14 oz can raspberries
2 tablespoons sweet sherry
For the decoration
1/4 pint double cream, whipped
glace cherries
angelica leaves


Metric
750 ml custard
For the cake base
1 x 2.5 ml spoon baking powder
50 g self-raising flour
50 g sugar
50 g soft margarine
1 large egg
1 x 2.5 ml spoon vanilla essence
For the filling
1 x 400 g can raspberries
2 x 15 ml spoons sweet sherry
For the decoration
150 ml double cream, whipped
glace cherries
angelica leaves


Prepare the custard and allow to cool slightly. Beat together all the ingredients for the cake base in a large bowl for 2 minutes. MICROWAVE ON HIGH for 1 minute. Give the bowl a half-turn and MICROWAVE ON HIGH for 3 minutes, until the cake base is just dry on top. Break the cake into pieces, using a spoon, and turn into a serving bowl.
Put the raspberries and juice on top and sprinkle over the sherry. Pour the custard over the top and chill in the refrigerator until firm. Decorate with whipped cream, cherries and angelica.
Serves 4-6

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