Custard trifle

Name: Custard trifle
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml custard powder; rum for drizzling; fruit in season; 250.00 g white sugar; 100.00 g almonds flaked

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (5)

500.00 ml

custard — powder

basic sponge cake

	rum — for drizzling
	fruit — in season

PRALINE

250.00 g	white sugar
100.00 g	almonds — flaked

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Method:

Make up custard according to instructions on box.
Make a basic sponge cake (use your favourite recipe) and drizzle rum over it, to saturation point.
Slice fresh fruit of your choice.
PRALINE: Melt the sugar over moderate heat until it melts and turns golden.
Working quickly, stir in the flaked almonds. Spread mixture out over oiled baking paper and smooth over as thinly as possible with the back of a spoon. Leave to set.
Crack off shards to use in trifle.
Starting with rum-soaked sponge, layer ingredients in a dish or in glasses, ending with the fresh fruit topping.
Refrigerate until ready to serve.