Blackcurrant Trifle

 Ingredients – Serves 8-10?
12 Madeleines or homemade sponge cake
                        -
475 g blackcurrants
4 tablesp of water
2 tablesp caster sugar
                        -
250 ml double cream
250ml whole milk
1 vanellia pod
4 large egg yokes (Use white for a merange)
100g caster sugar
1 level teaspoon cornflour
                        -
250 ml whipping double cream
Toasted flaked almonds

Equipment

• 2 saucepans
• hand whisk
• 1 mixing bowl
• 1 large plastic jug or bowl
• electric whisk
• serving dish

Method

1. Break up Madeleines / Sponge cake into base of serving dish – Put to one side
2. Place prepared blackcurrants in saucepan with water + caster sugar. Heat until berries split. Taste – add extra sugar to suit. Heat until sugar has dissolved.
3. Pour blackcurrants over sponge.

Egg Custard

1. Heat cream, milk and split vanilla pod – gentle heat, remove before boiling point.
2. Whisk egg yolks, cornflour & caster sugar, until thick & creamy (electric whisk)
3. Hand whisk hot milk & cream mixture into egg yolk mix – beat until smooth.
4. Return this mixture to saucepan, continue to whisk gently as it is heated gently.
5. Continue until mixture thickens & becomes custard. (6 mins. Approx)
6. Remove from heat but continue to whisk for a minute or 2.
7. Pour custard over the blackcurrants & sponge mixture.
8. Allow to cool overnight (if required next day)
9. When ready to serve, whisk 250 ml double cream until thick & fluffy.
10. Spread over top of custard layer & sprinkle with toasted / flaked almonds.

(Thanks to Jim Mc)

Beetroot and Chocolate Muffins

Boil a pound of beetroot until it's soft then slip off the skins and process into a smooth paste. Add 2 oz butter, 2 tbs yogurt and 3 oz sugar and wizz a bit more. Then wizz in 2 eggs and when its all smooth add 4 oz SR flour and 1 oz cocoa powder. Don't beat this just a very quick fold to incorporate the dry stuff then dollop it into greased muffin tins. I do mine in a pretty hot oven for 20 mins but some people like to do them cooler for longer.

(John P)

Page Updated 11th August 2008