CFUK Stills Shoot June 2018 Click image to enlarge
Course:
Dish: Vegetarian
Serves: 8-10
Nutritional information per serving:
Nutritional value per serving
Nutrient Per serving (193g)
Energy 1087kJ
  260kcal
Fat 13.5g
   of which saturates 6.1g
Carbohydrate 27.4g
  of which sugars 22.2g
Fibre 0.9g
Protein 6.1g
Salt 0.21g
                   5-A-DAY PORTIONS One serving counts as 0 of your 5-A-DAY target of fruit and vegetable portions.

 


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Retro Trifle – Family Fakeaway

In need of a delicious dessert over the Christmas period? Try our new Retro Trifle, part of our ‘Family Fakeaway’ series!

Ingredients:
  • 4 - 6 trifle sponges, halved
  • 1 x 298g can mandarin segments
  • 2 tbsp brandy or sherry (optional)
  • 1 x 135g pack orange jelly
  • 2 x 400g cans custard
  • 1 x 283g can extra thick cream
  • 2 - 3 tbsp toasted flaked almonds
Method:
  1. Arrange the sponge fingers in the bottom of the trifle bowl.
  2. Drain the mandarin segments, reserving the juice. Sprinkle the brandy, sherry or 2 tablespoons of mandarin juice over the sponge fingers and scatter the segments over the top.
  3. Cut up the jelly cubes and pop into a heatproof jug. Add 285ml boiling water and stir until dissolved. Mix together the remaining mandarin juice and enough cold water to make 285ml, stir into the jelly and leave to cool. When cooled, carefully pour the jelly over the mandarin segments and refrigerate until set.
  4. When the jelly is set, spread the custard carefully over the jelly. Whisk the can of extra thick cream until thickened and spoon onto the custard. Sprinkle over the toasted almonds just before serving.
Cook's Tip: For individual trifles, make as above, dividing each step between individual sized dishes.
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