WINE SAUCE
SABAYON SAUCE
CHANUCAH TRIFLE
POWDER CUSTARD
EGG CUSTARD
Source: The complete international jewish cookbook by Evelyn Rose
Melt margarine and sugar together, sift flour with salt and spices. Place
all ingredients in a bowl and beat with a spoon until thoroughly mixed
(about 3 minutes). Place mixture in grased 2-pint pudding basins. Cover
with double thickness of greaseproof and then with foil. Steam for 6 hours.
Makes 2 puddings.
WINE SAUCE: (This recipe is from Russia. The sauce is a delicate pink)
Whisk together the yolks and sugar until pale, then beat in the cornflour,
wine and the brandy. Cook over boiling water, whisking until thickened. Can
be left standing in warm water, then reheated just before using it. Serves
8.
SABAYON SAUCE: (This is best made by one member of the family whilst
another is dishing up the pudding. it is pale gold in colour)
CHANUCAH TRIFLE: (A delicious trifle that uses kosher -port-type- wine to
give its special flavour)
Two recipes of custard:
POWDER CUSTARD: Make according to packet instructions.
EGG CUSTARD: Heat the milk until it steams. In blender goblet put hot milk,
sugar, cornflour and eggs and blend for 10 seconds (or whisk by hand). Cook
very gently over boiling water until thick enough to coat the back of a
wooden spoon. Add vainilla. Leave to cool.
Slice the Swiss roll 1/2 in thick and use to line the bottom of a glass
bowl. Sprinkle with the kosher wine. Pour custard over the cake
continued in part 2
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