| 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 |
ml |
Double cream |
| 300 |
ml |
Half fat milk |
| 1 |
tb |
Brandy or liqueur |
| 325 |
g |
Blackberries or packet of frozen mixed |
|
|
; berries |
| 1 |
ts |
Vanilla essence/vanilla extract |
| 3 |
|
Egg whites |
| 175 |
g |
Unrefined soft brown sugar |
|
|
Flaked almonds; toasted |
INSTRUCTIONS
FOR THE MERINGUE
1 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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