| English Trifle Recipe | English Trifle Ingredients:- Madeira Cake:
- 85g/3oz Butter, at room temperature
- 85g/3oz Caster Sugar
- 2 medium Eggs
- 125g/4½ oz Self-Raising Flour
- 3 tablespoon Full-Cream Milk
- ½ Lemon, Finely grated zest only
- Topping:
- 330ml/10 fl oz Full Cream Milk
- 750ml/1¼ pints Double Cream
- 6 large Egg Yolks
- 1 rounded tablespoon Corn-flour
- 4 tablespoon Caster Sugar
- 4 tablespoon good-quality Raspberry Jam
- 6 tablespoon Oloroso (sweet) sherry
| 
Time: 2 hour
Serves: 10 - 12
| English Trifle Instructions:- Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.
- Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
- Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon.
- Fold in the lemon zest.
- Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.
- Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely.
- For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan.
- Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
- Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
- Transfer the custard to a bowl and leave to cool.
- Cut the Madeira Cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl.
- Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
- Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.
- Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
- Whip the remaining cream into soft peaks.
- Uncover the trifle, spoon over the cream and return it to the fridge until you are ready
to serve.
| English Trifle Cooking Time:- Cooking time 30 - 45 minutes..
- Return it to the fridge until you are ready
to serve
| English Trifle Serving Instructions:- Great for Christmas Parties.
| 
Christmas Recipes Index
|
|
|
|
