Tipsy Cake (Trifle) - 1950's
Recipe: #15438
November 01, 2014
Categories: Eggs, British, Christmas, Alcohol, Gelatin/Jello, Heavy Cream, more
"From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet. Traditionally trifle was served at Christmas in Britain and any seasonal fruit can be used."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (186.5 g)
- Calories 308.3
- Total Fat - 23 g
- Saturated Fat - 13.3 g
- Cholesterol - 137.2 mg
- Sodium - 98.7 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 0.9 g
- Sugars - 16.7 g
- Protein - 4.9 g
- Calcium - 90.9 mg
- Iron - 0.6 mg
- Vitamin C - 29.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
Step 2
Meanwhile whisk together eggs, sugar, cornflour and vanilla.
Step 3
Pour hot milk on to the eggs and whisk well.
Step 4
Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
Step 5
The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surface of the custard to stop a skin forming and chill until required.
Step 6
To assemble the trifle, using a pretty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
Step 7
Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
Step 8
Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
Step 9
Decorate with cubes of cut jelly.
Tips
No special items needed.
1 Reviews
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