| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Good, Living | 6 | Servings | |
INGREDIENTS
| 6 | Trifle sponges | |
| 3 | Eggs and 3 yolks | |
| 25 | g | Golden castor sugar |
| 300 | Double cream | |
| 300 | Half fat milk | |
| 1 | T | Brandy or liqueur |
| 325 | g | Blackberries or packet of |
| frozen mixed | ||
| berries | ||
| 1 | t | Vanilla essence/vanilla |
| extract | ||
| 3 | Egg whites | |
| 175 | g | Unrefined soft brown sugar |
| Flaked almonds, toasted |
INSTRUCTIONS
Butter a 2 pint baking dish and spread the fruit evenly over the base - if using frozen fruit, defrost slightly. Sprinkle with brandy or liqueur. 2 Slice the trifle sponges and cover the fruit evenly. In another bowl, mix the eggs, egg yolks and sugar. Add the milk, cream, essence and whisk together. 3 Strain this custard over the sponges and leave to soak in for 10 minutes. Preheat oven to 180c/350f/Gas 4. Place the dish in a roasting tin and pour in enough boiling water to come halfway up the dish. 4 Bake in the oven for 40-45 minutes until the custard is set. Whisk the egg whites to a stiff peak stage, add the sugar and beat until glossy. 5 Cover the top of the pudding with meringue, sprinkle the almonds on top and return to the oven to brown the meringue. Serve straight away. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5185
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 90.1mg
Sodium: 213.1mg
Potassium: 2842.7mg
Carbohydrates: 243g
Fiber: 5.5g
Sugar: 232g
Protein: 6.7g