After the traditional Burn’s Night meal of Haggis, neeps and tatties, this Scottish trifle always goes down well!
There are many different trifle recipes but this is the easiest and one of my favourites. It uses freshly made custard and if possible, homemade raspberry jam. It doesn’t include jelly or chocolate as others do.
Ingredients – serves 6-8
8 egg yolks
110g caster sugar
35g plain flour
1 vanilla pod, split lengthways and seeds scraped.
about 9 sponge fingers (depending on the size of your bowl)
about 3tbsp raspberry jam
4tbsps liquid – orange juice or sherry
285ml thick cream
toasted almonds to decorate
optional – 1 or 2 bananas or some apricots
How to: For a simpler recipe use ready prepared custard and skip this first step! Otherwise first make the custard – whisk the egg yolks with the sugar until thick and pale. Stir in the flour. Boil the milk, remove from the heat and add the vanilla seeds. Leave for about 15 mins. Remove the seeds and add the milk to the egg mixture stirring as you pour. Return the egg/milk mixture to a clean pan and whisk over a gentle heat until boiling. Keep whisking to get rid of any lumps. Once smooth, keep whisking for a minute or 2 until the custard thickens. Remove from the heat, cover with cling film (to stop a skin forming) and leave to cool.
Cut the sponge fingers in half and spread one side of each half with jam – be generous! Place the sponges on the base and round the outside of your serving bowl. Pour over the liquid and tilt the bowl so all the sponges get thoroughly soaked. If using banana, slice as much banana as you like into small rounds, then place on top of the sponges. (Likewise if using apricots, place the apricot halves on the sponges). Pour the cooled custard on top. Then whip the cream (and sweeten if necessary) until thick. Spoon the cream onto the custard in a thick layer. Finally decorate with a sprinkling of almonds which have been toasted in a frying pan until golden brown. Chill until ready to eat.
Trifle is great the following day too when the sponge is deliciously soft and juicy!
This really is an easy one!
Perfect for a hot day when you want more than bare strawberries.
Roll out about 250g of short crust pastry and prick all over with a fork. Either lay the pastry on a baking tray or put in a fluted flan tin. Bake at 200°c for 10 – 15 mins until golden. Warm 3Tbsp of redcurrent or strawberry jam then paste it over the hot pastry. Finally cut 500g of fresh strawberries into halves or slices and arrange over the pastry, drizzle with any remaining jam and hey presto dessert!
Delicious eaten on it’s own or with a spoonful of vanilla ice cream.
It’s best eaten straight away otherwise the juicy strawberries can make the pastry soft and soggy 🙂
It’s not quite Spring weather yet so a hot baked apple was warming and perfect for lunch!
I was very happy to find a jar of mincemeat left over from Christmas and so my apple was ready in no time!
There really aren’t any ingredients, but this is nicer than a plain apple on cold days.
I cored 1 apple, then split the skin about a third of the way down and all the way round. I spooned the mincemeat into the hole where the core once was and also added a spoonful or 2 round the base so that I’d have extra if I wanted. I spooned over a tablespoon of water so that it wouldn’t be too dry and so I’d have some hot juice. Then I put it in the microwave and cooked on high for 3 minutes. This was perfect for a fluffy piping hot apple and the mincemeat was sweet and juicy.
When making more than 1 apple, I check after 3 minutes in the microwave and then increase minute-by-minute the cooking time (4 or 5 is good for 2 apples).
I enjoyed this plain but it’s also great with vanilla ice-cream, pouring cream or crème fraîche and topped with a sprinkling of crushed almonds.
If you don’t have any mincemeat, it can be replaced with a mixture of glacé cherries, raisins, a knob of butter and a sprinkling of brown sugar.
The original recipe in English can be found here “apple and sultana cake”
La recette originale de ce gâteau simple et rapide se trouve ici sous le nom de “apple and sultana cake”
Il est un de mes favoris et je tente d’écrire la recette en français afin que Lucienne pouvez profiter de faire elle-même!
Filed under cakes, fruity
This is a deliciously light chocolate and pear dessert.
There is no flour in it – only ground hazelnuts!
This moist fruity loaf is lovely served on its own or spread with butter.
Packed with bran and fruit – but no butter or oil – it’s great at breakfast or coffee time!