nice!Originally Posted by Hitcher
Ingredients:
- Trifle sponge (supermarket bakeries sell this)
- Raspberry jam (Anathoth is best for several reasons)
- Edmonds Custard Powder
- Milk
- Sugar (demerara)
- Bundaburg ginger beer
- Sherry/port (cheap is good)
- Some sort of topping (I use a packet of jubes)
Method:
- Following the directions on the packet, make double quantity of custard. Reduce the prescribed sugar level to less than half (because there's lots more sweetening going in this sucker)
- Cut up one slab of trifle sponge into about 9 bits
- Into a flat pan, tip about half of a small bottle of ginger beer (use Bundaburg because it actually contains ginger, "ginger ale" and other imitations don't)
- Add a couple of decent glugs of the sherry/port
- Stand the diced sponge in this until its about one-third wet
- Place the infused sponge pieces in a single layer in the bottom of a bowl that's at least 150mm high.
- Pop the top on the raspberry jam (Anathoth comes in a plastic punnet) and nuke it in the microwave on full power for about one-and-a-half minutes.
- Drizzle some runny jam on the first level of sponge.
- Tip on the hot custard so that it just covers all of the jammy sponge.
- Replenish the liquour with the remaining ginger beer and another couple of glugs of sherry/port.
- Infuse another 9 chunks of sponge as above.
- Place the infused sponge bits in the bowl atop the first layer of custard.
- Drizzle raspberry jam as for the layer below.
- Pour on the remaining custard so that all of the sponge is evenly covered.
- Allow to stand and cool for about half an hour.
- Cover with cling wrap and refrigerate overnight.
- Festoon liberally with the jubes prior to serving.
- Enjoy!
Serves two.
sounds delish
Reply With Quote
Bookmarks