4 eggs, beaten
142 ml (5 fl oz) carton double cream
50 g (2 oz) caster sugar
2.5 ml (1/2 tsp) vanilla flavouring
450 ml (1 pint) milk
100 g (4 oz) trifle sponges
15 ml (1 tbsp) currants
15 ml (1 tbsp) sultanas
15 ml (1 tbsp) raisins
2.5 ml (1/2 tsp) freshly grated nutmeg
142 ml (5 fl oz) carton double cream
50 g (2 oz) caster sugar
2.5 ml (1/2 tsp) vanilla flavouring
450 ml (1 pint) milk
100 g (4 oz) trifle sponges
15 ml (1 tbsp) currants
15 ml (1 tbsp) sultanas
15 ml (1 tbsp) raisins
2.5 ml (1/2 tsp) freshly grated nutmeg
method
1. Put the eggs, double cream, sugar and vanilla flavouring into a bowl. Heat the milk in a saucepan. Just before boiling, pour on to the egg mixture.
2. Dip the sponges into the custard and use to line the sides only of a 1.1 litre (2 pint) ovenproof dish.
3. Place the dried fruit in the bottom of the dish and pour the rest of the custard over.
4. Sprinkle with nutmeg and bake in the oven at 150°C (300°F) mark 2 for about 1 hour until lightly set.
2. Dip the sponges into the custard and use to line the sides only of a 1.1 litre (2 pint) ovenproof dish.
3. Place the dried fruit in the bottom of the dish and pour the rest of the custard over.
4. Sprinkle with nutmeg and bake in the oven at 150°C (300°F) mark 2 for about 1 hour until lightly set.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
