I wonder how many realise what an elaborate confection a rice pudding used to be. It is certainly a far cry from the rather wet milk and rice product often served today. The Georgians would have put a rim of prettily decorated puff pastry round the edge of the dish, though this ought to be baked first in a hot oven should you think of embarking on such an elaboration.
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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…
