Archive for the ‘Sponge Fingers’ Category

Boozy British Trifle (Mary Berry)

November 17, 2015

Boozy British Trifle (Mary Berry) 1 Boozy British Trifle (Mary Berry) 2 Boozy British Trifle (Mary Berry) 3Boozy British Trifle (Mary Berry) 4

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Old Fashioned Sherry Trifle (Mary Berry)

October 12, 2015

Old Fashioned Sherry trifle (Mary berry)

Caramel Tiramisu (Matt Tebbutt)

November 8, 2013

Caramel Tiramisu (Matt Tebbutt)

Coffee Mascarpone and Banana Trifles

September 13, 2013

Coffee Mascarpone and Banana Trfiles

Knockout Boxing Day Traditional English Trifle (Delia Smith)

June 28, 2012

Serves 6-8

INGREDIENTS

For the custard:

  • 4 egg yolks
  • 25g (1oz) golden caster sugar
  • 1 dessertspoon cornflour
  • 425ml (15fl oz) whipping cream
  • 1 teaspoon pure vanilla extract

For the filling:

  • 6 trifle sponges
  • 2 tablespoons seedless
  • raspberry jam
  • 150ml (5fl oz) Sercial Madeira (or dry sherry)
  • 275g (9¾oz) frozen raspberries
  • 1 dessertspoon golden
  • caster sugar
  • 2 medium-sized bananas

For the topping:

  • 275ml (9¼fl oz) whipping cream
  • 50g (1¾oz) toasted flaked almonds
  • You will need a 1.75 litre (3 pint)glass bowl.

METHOD

It’s best to start this with the filling, so slice the sponges in half lengthways, spread one half with jam and place the original half back on top.

Cut each one into three mini sandwiches and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them. Then leave on one side so the sponges absorb the liquid – tip the bowl from time to time to make sure there are no pools of liquid in the bowl.

Now make the custard. First whisk the cornflour, egg yolks and sugar together in a bowl. Then heat the cream in a small saucepan and, when it comes up to simmering point, pour it on to the egg mixture, whisking as you pour. Now quickly pour the whole lot back into the saucepan, add the vanilla and whisk over a medium heat until it just begins to bubble and thicken (don’t worry, it won’t curdle – if it does look at all grainy, it will become smooth again when whisked off the heat). Pour it back into the bowl and leave to cool.

The raspberries should be placed in a saucepan straight from the freezer, together with the sugar. Then cook them over a gentle heat, stirring them around only until they have collapsed and defrosted and the juices start to run. This will take about 5 minutes, then let them cool.

To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, then peel and slice the bananas. Strain off any excess juice from the raspberries.

Then scatter them over the sponges, followed by the bananas.

Now pour the custard all over. Finally, whip the cream till thick, spoon it over and spread it around, and scatter the almonds all over. Cover the bowl with clingfilm and chill until needed.

A Christmas Trifle Easier (Delia Smith)

June 28, 2012

This pudding can be summoned up at a moment’s notice. We tested several different custards and this one – though it may raise a few eyebrows – emerged as the winner. Double cream bought on December 23 or 24 will last through to the new year. Madeira is wonderful in trifle, but sherry is a worthy runner up.

  • 5 trifle sponges
  • 50g raspberry jam
  • 120ml Madeira
  • 150g frozen raspberries (Co-op or Waitrose)
  • 1 heaped tbsp caster sugar
  • 2 large bananas
  • 500g ready-made Ambrosia Devon custard
  • 1 tsp vanilla extract
  • 355ml double cream
  • 30g toasted flaked almonds

First of all split the trifle sponges in half lengthways, spread one half of each sponge with the raspberry jam and re-form them back into sandwiches. Cut each one across into three and arrange the pieces cut side uppermost in the base of a glass bowl.

Next carefully pour the Madeira all over the sponges, then set aside for about 20 minutes for the sponges to soak it all up (tilting the bowl a couple of times to encourage this). Meanwhile put the raspberries and the sugar in a small saucepan and cook them for 2-3 minutes till the raspberries have softened and some of the juices have been released.

Leave them to cool for a few minutes before spooning them all over the sponges. Now peel and slice the bananas into chunks (about 5mm thick) and scatter these all over the raspberries.

Next take two medium-size bowls and place the custard and vanilla in one bowl and the cream in the other. Whip the cream to the floppy stage – be careful not to make it too thick – then take one third and add it to the custard. Combine the two together, then spread this evenly over the fruit.

You now need to cover the custard with the whipped cream, and the best way to do this is to spoon some of the cream in blobs around the edge first so that it is touching the side of the bowl, and then gradually fill in more blobs towards the centre. When the custard is completely covered use the back of a spoon to spread it out evenly. Cover with clingfilm and chill in the fridge for at least two hours (even overnight), and sprinkle with the toasted almonds before serving.

Wine choice Boal 10-year-old, Barbeito, Madeira, Portugal £25.50, Fortnum & Mason.

Like the crab tarts, this recipe affords the perfect opportunity to purchase and drink, rather than just cook with, one of the world’s great wines, Madeira. It is almost (but not quite, as your trifle will be greatly enhanced) sacrilege to cook with, so good is it. Fig, nuts, candied fruits, coffee – there is a bevy of flavours here to keep the palate occupied. The bottle will keep open for months.

Gingerbread and Sherry Trifle (Jamie Oliver)

January 24, 2012

Tiramisu (Weight Watchers)

October 5, 2011

Raspberry and Orange Tiramisu

June 2, 2011

Cherry and Chocolate Pudding (Heston Blumenthal)

April 28, 2011