Paphos People

The Paphos and District Information Site

It is currently Thu Mar 28, 2024 2:22 pm

All times are UTC + 2 hours [ DST ]


 



Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: Yummy Christmas Trifle
PostPosted: Thu Dec 04, 2008 4:07 pm 
Offline
Top of the pops
User avatar

Joined: Thu Jan 17, 2008 1:38 am
Posts: 5506
Location: Kent/Universal area
Good one for Boxing Day :lol:

Butterscotch and Banana Trifle with Madeira

Serves 6 – 8

3 medium bananas
5 fl oz (150ml) Madeira
8 trifle sponges

For the butterscotch sauce:

5oz (150g) golden syrup
2oz (50g) butter
3oz (75g) soft brown sugar
2oz (50g) golden granulated sugar
5 fl oz (150ml) double cream
a few drops vanilla extract

For the topping:

1 carton Traditional English Custard
2oz (50g) pecan nuts
10 fl oz (275ml) double cream

You will also need a 3 pint (1.75 litre) glass trifle bowl.

Method:

First of all make the butterscotch sauce, and to do this place the golden syrup, butter and sugars in a small saucepan. Then place over a gentle heat and allow to slowly melt and dissolve, giving it a stir from time to time, which will take 5–7 minutes.

Let it continue to cook for about 5 minutes, then gradually stir in the double cream and vanilla extract until well combined. After that, let it cool. While it's cooling, make the custard.

To assemble the trifle, begin by first of all splitting the trifle sponges in half lengthways, spread each half with butterscotch sauce, then re-form them into sandwiches. Cut each one across into three and arrange the pieces in the base of the glass bowl.

Now make a few stabs in the sponges with a sharp knife and carefully pour the Madeira all over them, distributing it as evenly as you can. Then set aside to allow the sponges to soak it all up – about 20 minutes.

Now peel and slice the bananas into chunks about ΒΌ inch (5mm) thick, scatter these all around the sponges, then pour the remaining butterscotch sauce as evenly as possible all over. Pour the custard in next, then cover the bowl with clingfilm and let the whole lot chill in the fridge to firm up.

Meanwhile, pre-heat the grill, line the grill pan with foil and toast the pecan nuts carefully for about 4 minutes, watching them all the time, as they burn easily. After that, whip the double cream to the floppy stage, spread it all over the trifle, scatter the toasted nuts on top, re-cover and chill till needed.

_________________
Life is short! Break the rules! Forgive quickly!
Love truly, Laugh uncontrollably
And never regret anything that made you smile Warning Internet forums may contain nuts


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 
Paphos people botton - viewtopic_body


All times are UTC + 2 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron

Kapnos Airport Shuttle



Powered by phpBB® Forum Software © phpBB Group