Ingredients
FRUIT
3 pears
8 oz raspberries (tinned or fresh)
1 passion fruit
1 dry sherry (1 bottle)
SPONGE CAKE
1/2 cup butter
10 tbsp sugar, castor
1 1/4 cup flour, self-raising
2 eggs (slightly whisked)
CUSTARD
2 eggs
1 pinch salt
1 pinch nutmeg
10 oz double cream (or use whipping cream, )
TOPPING
10 oz double cream
1 roast almonds
Directions
Peel and slice pears, drain raspberries if tinned, and scoop out
passion fruit. Place fruit in large trifle bowl and add an ample
quantity of sherry. Leave for twenty-four hours to soak in the
refrigerator.
Preheat oven to 350 degrees F. Cream butter and sugar until light and
fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of
flour. Bake in 7-inch square tin for 25-30 mins until brown. Let
cool. Slice into fingers and arrange on top of fruit. More sherry may
be added at this point.
Pour one large glass of sherry. Mix eggs and add all ingredients to
small bowl. Place bowl in pan of simmering water. Stir continuously
with wooden spoon, sipping sherry, until custard thickens. This takes
about ten minutes. Pour custard on top of sponge. Chill in fridge.
Whip cream until stiff and smooth over top of custard. Arrange
almonds decoratively.
NOTES:
* The title says it all -- This recipe is my own invention.
: Difficulty: moderate
: Time: 1 hour preparation, 1 day waiting, 10 minutes cooking.
: Precision: no need to measure.
: Angi Lamb
: Department of Computer Science, University of York, UK
: ukc!minster!angi
: Copyright (C) 1986 USENET Community Trust
Servings: 1 trifle
1~000 Calorie-A-Bite Trifle Recipe brought to you by Recipe Ideas
Categories: Low Calorie
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, in fact as far back into history as early Egypt, and quite possibly further than that. However, mostly, these old records were just very basic pictorial recipes for food preparation.
Moving on, we find some books which were published in the fourteenth century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of food prepared by the chefs of the rich people of the period. By the advent of the 1900s, cookbooks are greatly in demand mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this 1~000 Calorie A Bite Trifle recipe.