Nil, unless you are making the custard, then according to instructions on box
Hi to all my fellow home chefs and today is trifle recipe day here on the East Coast of Africa and I have decided to share two absolutely brilliant and easy trifle recipes with you.
Lynnie (who is my companion) is joining us today, because she claims that her trifle is the very best in the world, and of course I claim that mine is......sooo, for a bit of fun we decided to put it to the test and will give you both trifle recipes and you can be the judge.
What we will do for judging purposes is name them Recipe No. 1 and Recipe No. 2 and you can decide.
Trifle Recipe No. 1
Ingredients Trifle No. 1
- 200g Boudoir Finger Biscuits
- 375g Condensed Milk
- 2 x 250ml Fresh Cream, one for the mix and one for the topping
- 250ml custard for topping
- ½ cup of milk
- 250ml can of fruit cocktail with juice
- 40ml Lemon Juice
- Old Brown sherry or Cointreau liqueur
- Handful crushed cashew nuts
- 100 slab of milk chocolate grated
- 10 strawberries sliced in half
- 3tsp Milo granules.
Method for Trifle Recipe No 1.
- In a large bowel break your Boudoir Finger Biscuits into four
- Sprinkle the biscuits with Old brown sherry or Cointreau liqueur
- In another large mixing bowl, combine the condensed milk and lemon, and beat till mixed.
- Add 1 tub of cream and the fruit cocktail (including the juice) and mix
- Add ½ the nuts and ½ the grated chocolate and keep mixing
- Once mixed pour the mixture over the biscuits and fold all together
- Cover with shrink wrap and place into your fridge
- Remove from fridge before serving and cover with the rest of the whipped cream
- Decorate the top with the remaining nuts, grated chocolate and sliced strawberries.
- Sprinkle with Milo granules.
Trifle Recipe No. 2
Ingredients for Trifle No. 2
- 2 pkts Boudoir Finger Biscuits
- 250ml Tub of Cream for the topping
- 1 x Carton Vanilla Custard
- 1 x Can of Strawberry Jam
- Old Brown Sherry
- Whole Strawberries
Method Trifle No. 2
- Layer No 1. Place enough finger biscuits to cover one layer of your pudding bowl onto a plate and sprinkle very lightly with the Old Brown Sherry. Do not have a heavy hand, it will spoil the pudding.
- Layer No. 2 Pour a layer of custard into your pudding bowl and top with the layer of finger biscuits from the plate.
- Layer No 3. Smear a thin layer of strawberry jam onto the finger biscuits. Tip: It is easier to smear the jam if you have heated it slightly in the microwave or on the stove.
- Repeat this layering until your pudding bowl is full, leaving a bit of place to put on your topping.
- Leave in fridge overnight.
- Dish up trifle into small glass pudding bowls, beat the cream and smooth over the top then decorate with one whole cherry and a twig of greenery.
Cookery Terms: Whip:
To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream
Serving up your trifle
There are various way of dishing up these two trifles, you can....
- Add a scoop of Ice cream or yoghurt
- Canned peaches also go well with trifle
- And of course, what is dessert without jelly.
We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience where ever you go.
Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again.......... Happy Cooking
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