For the caramel
3 oz caster sugar
A little water
For the custard
2 oz caster sugar
5 eggs
1/2 pint milk
1/2 pint single cream
For the garnish
2 oz unsalted butter
6 pear halves
3 oz sugar
1/4 teaspoon cream of tartar
Vanilla pod or ? teaspoon vanilla essence
Large glass Jamaica rum(optional) Read more…
1 pint milk
1 vanilla pod or a little vanilla essence
8 egg yolks
8 oz sugar
4 level teaspoons powdered gelatine
A little cold water
1 pint cream
Fresh raspberries Read more…
Many folk make this trifle with all chocolate things such as chocolate sponge and chocolate buttercream inside the sponge as well…this I find too much as it actually kills the flavour of the chocolate. I don’t even sweeten the cream, as I like the foil of the clean unsweetened cream against the richest of chocolate sauces and the slight tangyness of the jam (try using a plain fruit puree, remembering that apricots and raspberries are excellent with chocolate). Here I have
used pears. I think you’ll enjoy this. I have also added a few bitter chocolate coated almonds to the top (these you can buy at any good confectioners). Read more…
10 oz caster sugar
Finely grated rind of 2 lemons and 2 small oranges
Juices of the lemons and oranges
1/2 pint Amontillado-type sherry or dry Madeira
pint brandy
1 1/2 pints double cream Read more…
