Peach Trifle.
To-day’s Recipe.
Ingredients; One tin of peaches. One sponge-cake ring. One ounce of almonds. Two eggs. One egg white, extra. Two cupfuls of milk. Two tablespoonfuls of castor sugar. Vanilla flavouring. Jam. Angelica. Blanch, skin and chop the almonds. Split the sponge-cake ring in halves, spread with jam and sprinkle with the nuts, then put half into a dish. Soak this with peach syrup, sandwich it together, and soak the top half. Heap peaches in the middle of the ring; the rest cut up and put round the bottom. Beat up the two eggs, heat the milk and pour on to the eggs. Turn into a jug, stand in saucepan of hot water, and cook till the custard thickens. Keep stirred occasionally; add sugar and flavouring to taste. When cool, pour round the outside of the ring. Before serving, .beat up the egg white very stiffly and fold in one tablespoonful of castor sugar. Cover the top of the sponge-cake ring with this, and decorate with angelica, cut into rings.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19331215.2.123
Bibliographic details
Star (Christchurch), Volume LXIV, Issue 945, 15 December 1933, Page 9
Word Count
172Peach Trifle. Star (Christchurch), Volume LXIV, Issue 945, 15 December 1933, Page 9
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