| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Cadburys | 8 | servings | |
INGREDIENTS
| 4 | Trifle sponges | |
| 1 | 41 grams can apricots in fruit juice; (14 1/2 oz) | |
| 1 | Orange flavoured jelly | |
| 60 | ml | Apricot brandy; (optional) (3 Tbs) |
| 275 | ml | Orange juice; About (1/2 pint) |
| 80 | ml | Custard powder; (4 Tbs) |
| 50 | g | Soft brown or caster sugar; (2oz) |
| 550 | ml | Milk; (1 pint) |
| 150 | g | Cadbury's Bournville chocolate |
| 284 | ml | Double cream; (1/2 pint) |
| 1 | pk | Cadbury's milk chocolate Buttons |
| A 1.1 litre; (2 pint) glass bowl | ||
| A piping bag with star pipe attached |
INSTRUCTIONS
ALSO, YOU WILL REQUIRE Slice sponges and arrange in dish. Drain fruit, reserving the juice. Set aside 8 good pieces of apricots, chop remainder then place in bowl. Melt jelly in the fruit juice, add apricot brandy and make up to 550ml (1 pint) with orange juice. Pour jelly over the cake and leave to set. Blend the custard powder and sugar with milk into a smooth paste, add remaining milk and heat gently, stirring continuously until thickened. Off the heat, stir in 100g of chocolate until melted. Cool a little before pouring the custard over the set jelly; cover to prevent a skin forming, then chill. Melt remaining 50g of chocolate and cool slightly. Lightly whip the cream until holding its shape, fold a tablespoon into the chocolate, then the chocolate into the cream. Spoon 4 tablespoons into the piping bag, spread the remaining cream over the set custard, marking the top into a pattern, then pipe a decoration. Complete with slices of apricot and chocolate Buttons. Converted by MC_Buster. NOTES : A truly autumnal traditional trifle. Converted by MM_Buster v2.0l.
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