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Sunday Trifles

Lovers.Dine.in's picture
Ingredients
  Sponge cake piece 1⁄2 Cup (8 tbs) (Leftover Pieces, Adjust Quantity As Needed)
  Canned fruit juice/Sherry 4 Tablespoon
For lemon custard
  Custard powder 2 Tablespoon (Leveled)
  Milk 1⁄2 Pint
  Lemon 1⁄2 (Use Finely Grated Rind And Juice)
  Castor sugar 1 Ounce
  Toasted flaked almonds 2 Tablespoon
Directions

GETTING READY
1) Use the base of 2 individual glass serving dishes, to place the broken pieces of sponge cake.
2) Sprinkle with fruit juice or sherry to moisten.
3) In another small basin, combine the custard powder with a little of the milk to make a thin smooth paste.

MAKING
4) Use a saucepan, to pour the remaining milk and bring back almost to the boil.
5) Stir into the blended custard powder, mix well and pour back into the milk saucepan.
6) Fold in the grated lemon rind and stir over moderate heat until thickened and boiling.
7) Remove from heat and stir in the sugar and lemon juice.
8) Allow cooling by occasional stirring.

FINALIZING
9) Pour the custard over sponge cake. Sprinkle with toasted almonds and place inside refrigerator to chill until ready to use.

SERVING
10) Serve by topping with fresh cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Drink: 
Milk
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

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