|
|
Recipe English Trifle (Dessert)
Home Cooking Recipes
Required Ingredients:
- 1/2 cup margarine
- 1/2 cup white sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
-
- 1 pint heavy cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
-
- 1 (4.6 ounce) package non-instant vanilla pudding mix
- 1 (8 ounce) jar seedless raspberry jam
- 1/2 cup sherry
- 4 fresh peaches - peeled, pitted and sliced
- 1 pint fresh strawberries, rinsed and sliced
- 1 pint blueberries
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour an 8x8 inch cake pan.
- In large bowl, cream together margarine and 1/2 cup sugar.
- Beat in eggs, one at a time.
- Combine flour, baking powder and salt.
- Fold dry ingredients into butter mixture.
- Pour into prepared pan.
- Bake 25 minutes, or until cake springs back when lightly touched in center.
- Cool in pan for five minutes, then remove from pan and cool completely on wire rack.
- Cut into narrow pieces about 1 1/2 inches by 4 inches.
- Set aside.
- In large bowl, beat cream with electric mixer until soft peaks form.
- Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form.
- Set aside.
- Prepare vanilla pudding according to package directions.
- Set aside.
- To Assemble Trifle: Brush each piece of cake with raspberry jam.
- Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish.
- Sprinkle half of the sherry over cake.
- Layer half the peaches, strawberries and blueberries on top.
- Cover with half the pudding and a third of the whipped cream.
- Repeat layers with remaining cake, sherry, fruit and pudding.
- Top with remaining whipped cream.
- Chill in refrigerator at least 30 minutes before serving.
Back to Recipes
|
|