| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sainsbury’s, Sainsbury5 | 8 | servings | |
INGREDIENTS
| 4 | Trifle sponges | |
| 2 | tb | Apricot jam |
| 125 | ml | Madeira wine; (4 fl oz) |
| 2 | Bananas | |
| 150 | g | Seedless black and green grapes; halved (5oz) |
| 1 | Orange; juice of | |
| 1 | 142 millilit double cream; (5 floz) | |
| 1 | 532 gram car ready-to-serve fresh custard | |
| 1 | 284 millilit whipping cream; (10 fl oz) | |
| 25 | g | Toasted flaked almonds; (1oz) |
| Orange zest |
INSTRUCTIONS
TOPPING TO DECORATE Split the sponges in half and spread liberally with the jam, replace the tops and cut in half again into fingers. Lay them in the base of a 1.8 litre (3 pint) bowl, prick with a fork and pour over the Madeira. Leave aside to soak while preparing the fruit. Slice the bananas into 5mm ( 1/4 inch) slices and layer over the sponges with the grapes. Sprinkle over the orange juice. Whip the double cream until thick and then add the custard and continue whisking until mixed. Spoon over the fruit. Whisk the whipping cream until fairly stiff, spread this over the surface using a palette knife. Cover with cling film and refrigerate until required. Sprinkle over the almonds just before serving and decorate with the orange zest. Converted by MC_Buster. NOTES : A delicious boozy trifle for the festive season. Converted by MM_Buster v2.0l.
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