Apricot Tipsy Trifle – We Love God!

What, then, is a “carnal’ Christian”? Is it biblical to divide believers into “spiritual men” and “carnal men”? There is, I think, a better way. It would be better to say that each believer is both spiritual and carnal. Even that, however, is not quite what the New Testament teaches. It is best to emphasize what the Bible emphasizes: Christians are habitually, or characteristically, spiritual men and women. If a man is not characteristically spiritual he is not a Christian at all. No amount of profession will make up for his ungodliness. But it is true of genuine believers, in a sense, that we are carnal. It is true, I mean, that we still sometimes sin. We are in constant need of God’s mercy. We are always candidates for God’s grace.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

6	oz	Softened butter
6	oz	Caster sugar
1		Orange, zest of
6	oz	Self-raising flour
1	t	Baking powder
3		Eggs
		Good quality jam
1		7 ounces can apricots in
		natural juice
1/2		Lemon, juice of
1		Vanilla pod
1	pt	Double cream
5		Egg yolks
1	t	Cornflour
1	T	Caster sugar
3/4	pt	Double cream
2	t	Icing sugar
1		Vanilla pod
1/4	pt	Madeira
2	T	Fresh orange juice
3	T	Caster sugar
1	T	Brandy
		Whipped cream
		Toasted flaked almonds

INSTRUCTIONS

First of all, make all the parts to the trifle.  Sandwich cake: preheat
the oven to 160C/gas 3. Grease and dredge 2 x  8" sandwich tins with
caster sugar.  Soften the butter at room temperature for a few hours.
Grate the  orange zest finely. Sieve the flour and baking powder
together, then  put all the ingredients into a mixing bowl. Give them a
good whisk  until smooth and a soft dropping consistency.  Divide
between the tins and bake for 20-25 minutes until golden and  firm in
the middle. Turn out on to a wire tray.  Apricot puree: drain the
apricots, puree them and sharpen the taste  with a little lemon juice.
Custard: split the vanilla pod in half lengthwise. Scrape out the
seeds into the double cream in a saucepan and add the pod as well.
Whisk the egg yolks, cornflour and sugar together in a bowl. Bring  the
vanilla cream to boiling point and remove the pod. Allow the  cream to
rise in the pan, then pour quickly on to the egg mixture,  whisking
continuously until the mixture thickens. Pass the custard  through a
fine sieve.  Chantilly cream: split the vanilla pod and scoop the seeds
into the  cream. Add the sieved icing sugar and whisk together lightly
to form  a soft floppy consistency which will spread easily.  Tipsy:
mix all the ingredients together and taste. Add more sugar if  liked.
To assemble the trifle, slice the sponges in half horizontally and
spread thickly with jam. Put the sponge layers back together, then  cut
them into pieces and arrange in a glass dish. Pour enough tipsy  over
them to moisten the sponges. Top with fruit puree and spread the
custard over the top. Then top with the cream, thickly spread.
Decorate with whipped cream and toasted almonds.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1859 Calories From Fat: 1551 Total Fat: 175.5g Cholesterol: 1826.5mg Sodium: 765.3mg Potassium: 1028.2mg Carbohydrates: 45g Fiber: 4.1g Sugar: 29.4g Protein: 35.7g