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Recipe for family meals :

Trifle
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

1 pint milk
1/2 vanilla pod
2 eggs, plus 2 egg yolks
2 tablespoons caster (fine sugar)
1 Victoria sandwich cake (see recipe)
6oz raspberry or strawberry jam
4oz medium sherry
10oz Devonshire Cream
1 1/2oz flaked almonds, toasted and
2oz glace cherries to decorate

Method
  • Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes.
  • Beat together the eggs, egg yolks and sugar and strain on the milk.
  • Cook over a gentle heat, without boiling, stirring all the time until the custard thickens slightly.
  • Pour into a bowl; lightly sprinkle the surface with sugar and cool.
  • Spread the sponge cake with jam, cut up and place in a 3 1/2 pint shallow serving dish with the macaroons.
  • Spoon over the sherry and leave for 2 hours.
  • Pour over the cold custard.
  • Whip the cream until softly stiff. Top the custard with half the fresh cream.
  • Pour the remaining cream on top and decorate with the almonds and cherries.

Serves 4 - 6

Martin James

 
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