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
Recipes as an idea can be found back into history, certainly as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient cook books were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there are a couple of interesting books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that we all know today, but rather accounts of the types of meals cooked for the rich and powerful of the time. Over the next few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent banquests, and consequentially cooks and their collection of recipes were much in demand. However, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking books were in great demand, as a result of better eduction, people having more free time and having more disposable income. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this 1~000 Calorie A Bite Trifle recipe.
