| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(8) trifle sponges |
|
|
Apricot jam |
| 4 |
tb |
(rounded) drinking chocolate powder |
| 1/2 |
pt |
Boiling water |
| 3 |
tb |
Brandy or rum |
| 4 |
ts |
(level) powdered gelatine |
| 4 |
tb |
(rounded) caster sugar |
| 3 |
tb |
(rounded) cocoa powder |
| 1 |
cn |
(14-oz) evaporated milk; chilled in refrigerator (overnight if poss) |
|
|
Whipped cream; and a little grated dark chocolate |
INSTRUCTIONS
TO DECORATE
submitted by: fossey@worldscope.co.uk
This is a creative version of a chocolate trifle, my family calls it
Chocolate Boozy Pud - it is cheap, makes at least 10 creamy portions from a
light foam masking a <spiked> sponge layer, and it is yummy!
Mike Fossey, Welwyn Garden City, Hertfordshire, England
Serves about 10 (or 5 generous portions plus inevitable second helpings).
Just as good (if not better!) next day.
You will need a 3 1/2 pint shallow serving dish.
Split trifle sponges and sandwich together with apricot jam. Arrange in
base of serving dish. Dissolve drinking chocolate in boiling water, add
brandy or rum, then pour mixture over the sponge cakes. Sprinkle gelatine
onto 3 tablespoons cold water, stir and leave to soak. Mix sugar and cocoa
powder in a saucepan, blend to a smooth paste with 3 tablespoons cold
water. Heat gently until it comes to the boil. Remove from heat, stir in
the gelatine, leave to cool but not set. Whisk evaporated milk with an
electric mixer until thick and light, and has trebled in bulk. Gradually
whisk in the cooled gelatine mixture. Pour onto the sponge cakes.
Prick any bubbles that appear on surface and leave in a cool place to set.
Can be kept in refrigerator overnight. Decorate with whipped cream and
scattering of grated chocolate before serving.
Recipe Archive - 15 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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