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Full Online Book HomeLearning KitchenDesserts - Trifle - English Trifle Dessert
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Desserts - Trifle -  English Trifle Dessert Post by :wlockhart Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1971

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Desserts - Trifle - English Trifle Dessert

1 pound cake (or any kind of sponge cake)
1 small pkg. instant vanilla pudding
1 c. cream sherry
strawberry or raspberry jam
1/2 pt. whipping cream
chopped nuts
a few glace cherries


A shallow crystal bowl presents this dessert in an elegant way. If not available, use a flat, large Pyrex dish. Cut cake into slices and spread with jam. Pour sherry over and let marinate several hours.

Make pudding according to instructions. Pour over cake mixture. Cool and refrigerate.

Before serving, whip cream and spread over custard. Sprinkle chopped nuts over and a few cherries.

Serves 8 to 10 according to size of portions.
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1 packet of trifle sponge cakes -- split in half or 1/2 packet, plus 2 ozs macaroons Raspberry Jam Dry Sherry 225 - 340 g / 8 - 12 ozs fresh raspberries 280mls / 1/2 pint / 10 fl ozs double cream Toasted flaked almonds Custard:4 tablespoons cornflour 60g / 2 ozs vanilla sugar 570ml / 1 pint / 20 fl ozs milk 2 eggs -- lightly beaten 2 tablespoons dry sherry Sandwich together the sponges with plenty of raspberry jam. Arrange in the bottom of a glass dish. Spoon over plenty of sherry to soak the sponges. Place the fruit
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1 package Pillsbury Date or Cranberry Quick Bread Mix Trifle Mixture: 1/4 to 1/2 cup orange flavored liqueur or orange juice 1 (3 oz Pkg.) vanilla cook and serve pudding mix 2 cups milk 1 tablespoon grated orange peel 1 cup whipping cream, whipped 1 (12 Oz. jar) orange marmalade or peach preserves Frosting: 1 cup whipping cream 1 tablespoon powdered sugar Preheat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 loaf pan. Prepare and bake quick bread according to package directions. Cool completely. Cut bread into 1 inch squares and place
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