Name: Trifle
Yield: Yield: 8–10
Cuisine: United Kingdom
Ingredients: 4–5 tablespoons medium dry sherry or Madeira; 250 g (8 oz) Victoria, egg-batter Cream Sponge, or panettone; 125 g (4 oz) ratafia biscuits or macaroons; 75 g (3 oz) caster sugar (2); 500 ml (18 fl oz) milk; 40 g (1½ oz) caster sugar (1); 6 egg yolks; 3–4 tablespoons strawberry conserve, or raspberry jam, or rum preserved berries; 2 tablespoons toasted flaked almonds; Cream: 300 ml (10 fl oz) whipping cream, whipped; And/or 6-8 small meringues

Preparation info

Yield:
8–10

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: This popular pudding comes after steak and kidney pie for New Year’s day dinner and is usually made with a Victoria or egg sponge, but a festive Italian yeast cake (panettone) adds its special light texture and aromatic flavours.

Ingredients

125 g (4 oz) ratafia biscuits or macaroons
250 g (

Method

Making the Base

Crumble the biscuits into the base and cover with the sponge or panettone. Sprinkle with brandy or Madeira and leave to soak for a few hours or overnight. Cover with conserve, jam or Rum Preserved Berries and spread evenly.