450 ml (3/4 pint) milk
4 eggs, beaten
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2.5 ml (1/2 tsp) vanilla flavouring
4 oz (100 g) trifle sponges
1 level tbsp (15 ml) currants
1 level tbsp (15 ml) sultanas (golden raisins)
1 level tbsp (15 ml) raisins
1/2 level tsp (2.5 ml) grated nutmeg
fresh single cream to serve
4 eggs, beaten
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2.5 ml (1/2 tsp) vanilla flavouring
4 oz (100 g) trifle sponges
1 level tbsp (15 ml) currants
1 level tbsp (15 ml) sultanas (golden raisins)
1 level tbsp (15 ml) raisins
1/2 level tsp (2.5 ml) grated nutmeg
fresh single cream to serve
method
1. Heat the milk in a saucepan; just before boiling, pour on to the beaten eggs, fresh double cream, sugar and vanilla flavouring.
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 (100f) mark 2 for about 1 hour until lightly set. Serve warm with the fresh cream.
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 (100f) mark 2 for about 1 hour until lightly set. Serve warm with the fresh cream.
serving amount
serves 6
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