Free Recipe Hazels English Trifle

Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Hazels English Trifle Recipe

1 Sponge cake
1/2 c Raspberry jam (seedless is
-better)
1 cn Peaches
1 cn Tangerines in own juice
8 tb Birds custard powder
4 c Milk
8 tb Sugar
1/2 c Sherry
1 c Whipped cream

Hazels English Trifle Preparation

From: MACDUFF@ac.dal.ca (MACDUFF) Date: Wed, 26 Oct 1994 21:57:00 +0000 G”day This is my mother in-law’’s Trifle. It is the best I have ever tasted. She was born in Aberdeen, but she makes a mean trifle. This is so easy I even made it one Christmas and received rave reviews. It may be on account of the extra sherry in my trifle.;-) Fill a large glass bowl to 1/3 with sponge cake broken into pieces. Spread the raspberry jam over the layer. Fill the next 1/3 of bowl with the drained fruit. You can use fruits other than the ones mentioned eg. banannas, pineapple,etc. Save the juice and sprinkle enough over the trifle to moisten the cake. Don”t soak it. Add the sherry next. Now, make a custard by mixing the Bird’’s powder and sugar in a saucepan over medium heat. Gradually add the milk, stirring to blrnd. Cook and stir until the mixture comes to a full boil andthickens. Cool and spread over fruit layer. Cover this with whipped cream to which a little sugar has been added. Garnish with marachino cherries or choclate sprinkles. Cover with saran wrap and keep in fridge until ready. Can be made the night before. Actually it’’s best made ahead, the flavors meld beautifully. All the best to you and yours from me and mine Thomas REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’’s MM Recipe Archive, http://www.erols.com/hosey.

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