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Food tradition (January) - Something for Burn’s Night
Although I and my Official Taster love Haggis (he being part Scottish) this recipe for a dessert is also traditional. Although I am not a great fan of trifles in general, this is a truly tasty version.
Ingredients: Serve 6-8
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Victoria sponge cake, sliced
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1 wine glass of sherry
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¾lb (300g) raspberry jam
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2 tablespoons of brandy or Drambuie
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2 tablespoons treacle
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¾lb (300g) raspberries, fresh or frozen
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½ pint (250ml) double cream
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1 tablespoon caster sugar
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Flaked almonds, toasted
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For the custard:
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½ pint (250ml) milk
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2 egg yolks
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⅓ pint (150ml) double cream
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2 oz (50g) caster sugar
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Few drops of vanilla essence
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Method:
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Add a layer of raspberries.
- To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- Remove from heat and allow to cool.
- When quite cool, pour the custard over the layer of fruit, spreading evenly.
- Whip the double cream, add sugar to sweeten and spoon on top of custard
- Decorate with toasted almonds.
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