1,000 Calorie-a-Bite Trifle
Ingredients:
-----FRUIT-----
3 Pears
1 Passion fruit
8 ounces Raspberries
Dry sherry
-----SPONGE CAKE-----
1/2 cup Butter
1 1/4 cups Flour, self-raising
10 TBS Sugar, castor
2 Eggs slightly whisked
-----CUSTARD----
2 Eggs
10 oz Whipping cream
1 pinch Salt
1 pinch Nutmeg
-----TOPPING-----
10 ounces Whipping cream
Roasted almonds
Directions:
Peel and slice pears, drain raspberries
if tinned, and scoop out passion fruit.
Place fruit in large trifle bowl and add
an ample quantity of sherry.
Leave for twenty-four hours to soak in
the refrigerator.
Preheat oven to 350 degrees F.
Cream butter and sugar until light and
fluffy.
Add eggs and about 2 T of flour and beat.
Fold in rest of flour.
Bake in 7-inch square tin for 25-30 minutes
until brown.
Let cool.
Slice into fingers and arrange on top of fruit.
More sherry may be added at this point.
Pour one large glass of sherry.
Mix eggs and add all ingredients to small
bowl.
Place bowl in pan of simmering water.
Stir continuously with wooden spoon, sipping
sherry, until custard thickens.
This takes about ten minutes.
Pour custard on top of sponge.
Chill in fridge.
Whip cream until stiff and smooth over top
of custard.
Arrange almonds decoratively.
The title says it all -- This recipe is my own invention.
Author/Submitted by: Angi Lamb :
Department of Computer Science,
University of York, UK
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