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 recipe has been in my book for years and makes mini pancakes or ”blinis” in minutes.
The best bit is that they don’t have to be served hot, so you can make the bases and toppings in advance and just put them together when ready to serve. They are easily reheated for a few minutes just before assembling if preferred.
Ingredients – makes about 40 blinis
150g (1 cup) plain flour
pinch of salt
How to : Put everything in a blender and whiz until well mixed – you may need to scrape the flour from the sides of the blender once or twice. There is no need to leave the batter to sit, just heat a shallow frying pan, add a tiny bit of butter and then spoon in small amounts of batter – about a tablespoon for each blini. Let cook for about 1 min until tiny bubbles appear and the blini dries out a bit, then turn the blini over for about 30 seconds until the underside is nicely golden and voilà ready to eat! If after making one or 2, you think the batter is too thick add a splash of water and mix into the batter before continuing.
If the blinis don’t turn out very round, I often use a cookie cutter to stamp out circles.
Blinis can be topped with crème fraîche and smoked salmon, herby cheese and pickles, pesto and half a cherry tomato with basil leaves, horseradish cream and a layer of thinly sliced roast beef, wafer thin ham and chutney…the list is endless.
Lovely bite sized nibbles!
This quick mousse is as delicious as the other and just as quick! In this mousse there are simply 2 ingredients – chocolate and eggs.
The quantities of chocolate and eggs can be varied depending on how many you’re making for –
For 5 little dishes use 150g chocolate (dark or milk) with 1 and 1/2 tbsps water and 3 eggs, for 10 little dishes use 300g chocolate with 3 tbsps water and 6 eggs.
How to: Break the chocolate into small pieces, melt it with the water in a clean bowl over a pan of simmering water -make sure the base of the bowl doesn’t touch the water. Leave to cool a little. Separate the eggs and whisk the egg whites in a clean bowl unitl they form stiff peaks. Add the yolks, 1 at a time to the cooled chocolate and beat together until well combined. Finally gently fold in the egg whites and divide among your serving dishes. Chill for about 3 hours before serving.
These little chocolate pots can also be frozen for up to 1 month!
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 🙂
This is a delicious easy chocolate tart, great for when you don’t want to turn the oven on!
Perfectly creamy with a good chocolate taste and a crunchy base.
This is a lovely soft moist mildly lemony cake made with very little effort!
Just mix everything together and bake!
The poppy seeds look nice but are barely tasted.
Filed under cakes, chocolate