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Trifle
INGREDIENTS
1.3 kg white cake layers, baked and cooled
510 g fresh strawberries
35 g white sugar
285 g fresh blueberries
1-3/8 bananas
40 ml orange juice
70 g instant vanilla pudding mix
340 ml milk
170 ml heavy whipping cream
25 g blanched slivered almonds
8-1/2 maraschino cherries
DIRECTIONS
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
INGREDIENTS
1.3 kg white cake layers, baked and cooled
510 g fresh strawberries
35 g white sugar
285 g fresh blueberries
1-3/8 bananas
40 ml orange juice
70 g instant vanilla pudding mix
340 ml milk
170 ml heavy whipping cream
25 g blanched slivered almonds
8-1/2 maraschino cherries
DIRECTIONS
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
And this one is supposed to feed 12:
Trifle
INGREDIENTS
110 g margarine
100 g white sugar
2 eggs
220 g all-purpose flour
2 g baking powder
3 g salt
475 ml heavy cream
50 g white sugar
5 ml vanilla extract
128.8 g non-instant vanilla pudding mix
224 g seedless raspberry jam
120 ml sherry
4 fresh peaches - peeled, pitted and sliced
355 g fresh strawberries, rinsed and sliced
400 g blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Prepare vanilla pudding according to package directions. Set aside.
To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
Trifle
INGREDIENTS
110 g margarine
100 g white sugar
2 eggs
220 g all-purpose flour
2 g baking powder
3 g salt
475 ml heavy cream
50 g white sugar
5 ml vanilla extract
128.8 g non-instant vanilla pudding mix
224 g seedless raspberry jam
120 ml sherry
4 fresh peaches - peeled, pitted and sliced
355 g fresh strawberries, rinsed and sliced
400 g blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan. In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan. Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Prepare vanilla pudding according to package directions. Set aside.
To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
If you havent got a large bowl make two. Each bowl...Swiss roll sliced put in bowl, enough sherry to soak.Make 1pt of jelly,leave to cool (needs to be at nearly setting point)Tin of fruit cocktail(well drained). 1pt thick custard cold. Put fruit on top of cake,then jelly,then custard. Whip up some cream put on top,sprinkle a cadburys flake over the top.Fridge for at least an hour.
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