December 2019 - Church Farm Christmas Trifle

Church Farm Christmas Trifle

Ingredients

6 trifle sponges
90ml Jam
30ml Brandy
45ml Sherry
15g Flaked Almonds
275g Fresh fruit, strawberries, grapes etc
570ml Whole milk
6 egg yolks
50g Sugar
15ml Flour
300ml Single cream

Method

1. Split the trifle sponges in half and sandwich together with jam, cut into cubes.
2. Place cubes in serving dish, and pour over brandy and sherry, leave to soak for 5 minutes.
3. Stir in the almonds and 2/3’s of fresh fruit
4. Put milk into pan and heat until almost boiling, then remove from heat and leave to stand for 15 minutes
5. Whisk together egg yolks, sugar and flour. Add the milk
6. Heat mixture gently stirring until it thickens to coat the back of the spoon.
7. Remove from the heat and add cream, let cool and then pour over the sponge and fruit.
8. Decorate with remaining fruit.
9. Refrigerate until ready to serve