To-day's Recipe CARAMEL TRIFLE

Dominion, Volume 29, Issue 113, 6 February 1936, Page 4

To-day's Recipe CARAMEL TRIFLE

Take 8 small sponge cakes, apri-

cot jam. some shelled walnuts, 2oz. lump sugar, $ gill water, 1 pint milk, 2 eggs. 1 dessertspoonful castor sugar, cream, sherry. But the lump sugar and water into a small strong pan and let it dissolve slowly, then boil it until it is golden brown. Let tills pet quite cool, then add half the milk, and redissolve the caramel slowly over a low burner. Beat up. eggs, stir in the caramel miik, aiid remaining half pint of milk, which should have been heated previously. Theh strain the mixture into the top of a double boiler. Add the sugar, and cook the custard over a pail of hot water until it thickens, keeping it well stirred. Then take the custard oil’ the hot water and let it get cool. Split the sponge cakes Into halves, spread them with apricot jam and sprinkle them with chopped walnuts. Sandwich them together and

arrange them In n dish. Soak them with sherry, and when this is absorbed pour the caramel eustar-d

over the sponges. When ready to serve the caramel trifle top it with whipped eream and sprinkle coarsely ehoppefi walnuts over it.