Food For Thought DINNER PARTY DESSERTS

Press, Volume CIV, Issue 30822, 6 August 1965, Page 2

Food For Thought DINNER PARTY DESSERTS

Among recent requests for recipes was one for desserts with a difference, suitable for a dinner party. The reader wanted sweets that could be prepared in advance to save time on the day of the party, these two, butterscotch trifle and lemon ginger creams, should appeal. Both will yield four to five servings. BUTTERSCOTCH TRIFLE You Will Need: 6 sponge cakes 1 small can fruit salad 1 pint custard sauce A little apricot or raspberry jam i pint cream A little crumbled butterscotch. Butterscotch Sauce: 1 oz butter 4 oz soft brown sugar 2 level dessertspoons cornflour I pint cold milk 1 teaspoon vanilla essence Method: Split sponge cakes length-wise and then sandwich together again with a little jam. Arrange in the bottom of a trifle dish. Pile on drained fruit salad. Pour the custard sauce over and leave until quite cold. Then cover with butterscotch sauce. Whip the cream, pipe it round the edge and sprinkle the middle with crumbled butterscotch. To make the butterscotch sauce, melt the butter and soft brown sugar. Mix cornflour with a little cold milk taken from the quarter pint Add remainder of milk to the butter mixture and heat gently until the sugar is entirely dissolved. Stir in the cornflour paste. Bring to boil, stirring constantly and simmer for three minutes still stirring. Remove from heat and stir in vanilla essence. Cool before using.

LEMON GINGER CREAMS You Will Need: 1 cup cream 1 tabltspoon sifted icing sugar 3 mashed bananas A few grains salt i tablespoon lemon juice 1 cup gingernut crumbs Method: Whip cream till slightly stiff. Stir in icing sugar and salt. Mix mashed bananas with lemon juice and fold into the cream. Last of all, fold in crumbed gingernuts, cover and chill overnight. Before serving, scoop into sundae glasses.