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Wild Strawberry Trifle

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Preparation info
    • Difficulty

      Medium

Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • a little dry sherry
  • 8 large firm ripe strawberries, halved
  • 250 ml /

Method

  1. First make the sponge: preheat the oven to 150°C/300°F/gas 2 and line a baking sheet with baking paper. Beat the eggs and sugar together until completely aerated and light. Sift in the flour and cornflour, spread on the prepared baking sheet to make a layer about 1 cm /

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