Sunday Special

Name: Sunday Special
Yield: Serves 6–8
Ingredients: 1 packet of trifle sponges; 4 oz (100 g) soft pale brown or demerara sugar; juice of 2 oranges, strained; 4 tablespoons (4 x 15 ml spoon) plus ¾ pint (450 ml) water; 1 lb (450 g) rhubarb; 6 oz (175 g) granulated sugar; ¾ oz (20 g) gelatine; ½ pint (300 ml) soured cream; 5 fl oz (150 ml) milk (include the top of the milk, if possible); 5 fl oz (150 ml) carton of natural yogurt

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This pleasing pudding is simple to prepare and looks intriguing. It has the appearance of a cake, but inside its coating of sponge soaked with fresh orange syrup is the palest-pink, jellied mousse, made with rhubarb, soured cream and yogurt. Very refreshing after a large Sunday lunch.

Ingredients

1 packet of trifle sponges
4 oz (100 g) soft pale brown or

Dessert

Method

Slice each of the trifle sponges in half (through the middle, so that they are half as thick) and lay them in a largish, shallow dish or pan, crumb side up. Put the brown sugar, orange juice and 4 tablespoons (4 x 15 ml