Ingredients:
• Put the sponge cubes in a large serving bowl. Combine the jam, brandy and 50ml/2fl oz water, and sprinkle over the sponge.
• Add the jelly crystals to the boiling water, and stir until dissolved. Pour into a rectangular dish and refrigerate until set.
• Cut the jelly into cubes. Scatter over the sponge. Peel and slice the bananas. Top the jelly with the
sliced bananas and the custard.
• Decorate the trifle with the whipped cream, almonds and passion fruit. Chill until needed.
- 20cm/8in sponge cake, cut into
- small cubes
- 150g/5oz apricot jam
- 125ml/4fl oz brandy
- 75g/3oz apricot jelly crystals
- 600ml/1pt boiling water
- 2 bananas
- 450ml/3⁄4pt prepared custard
- 225ml/8fl oz double cream,
- whipped
- 50g/2oz toasted almonds,
- chopped
- pulp of 2 passion fruit
• Put the sponge cubes in a large serving bowl. Combine the jam, brandy and 50ml/2fl oz water, and sprinkle over the sponge.
• Add the jelly crystals to the boiling water, and stir until dissolved. Pour into a rectangular dish and refrigerate until set.
• Cut the jelly into cubes. Scatter over the sponge. Peel and slice the bananas. Top the jelly with the
sliced bananas and the custard.
• Decorate the trifle with the whipped cream, almonds and passion fruit. Chill until needed.
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