Trifle
Ingredients: 1 unfilled sponge small tin peaches or apricots 2 bananas handful of strawberries (if available) 1 packet red jelly 2 cups custard 6 squares dark choclate 300mls cream, whipped. Method: 1. Make jelly and allow to cool. 2. Break up sponge into cubes of about scm. Put half of the sponge pieces into a glass bowl. 3. Scatter slices of banana, strawberries and other fruit around the pieces of sponge. 4a f*our cooled jelly overthe sponge and fruit 1
•5. Add the remaining pieces of sponge to the bowl. 6. Put bowl in refrigerator and leave for jelly to set. 7. Pour custard over the top layer of sponge. 8. Spread whipped cream over the custard. 9. Cut the chocolate finely and sprinkle over |he cream.
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Bibliographic details
Press, 6 November 1984, Page 11
Word Count
128Trifle Press, 6 November 1984, Page 11
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