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Thursday, 22 November 2012

George's FrankenTrifle

I went to Safeway at about 4pm on the day before Thanksgiving. Two of the things on my list were custard powder and Swiss Rolls or a sponge. Neither could be found. I bought half a huge pound cake, and… hoped I could find an easy custard recipe on the web, and that I'd have enough eggs.
This recipe is a hack of various recipes I read, mainly:
Recipe
  • Half a huge store-bought pound cake
  • Some raspberry jam
  • Punnet of blueberries
  • Punnet of raspberries
  • Can of peaches
  • Small can of mandarins
  • 1 cup of sherry (Bristol Cream was recommended by my friend, @antimega, so purchased. Medium sweet is good, apparently.) 
  • A pint of whipping cream
  • Dark chocolate (for grating on top at the end) 
Method
  • Pour 1 glass of wine and begin to drink it.
  • Slice the pound cake sideways into 1/2 inch slices. Pop on a wire rack @ 250'F for 30ish minutes, turning every 10 minutes. (Pound cake is more moist than a sponge, so this helps dry it out a bit. Thanks, Nigella.)
  • Research custard recipes.
  • Drain tinned fruit.
  • Find custard recipe.
  • Get out glass bowl especially purchased for this moment, and make sure it's clean.
  • Let pound cake cool.
  • Spread raspberry jam on all the slices.
  • Wonder whether or not it will be OK to pour warm custard on chilled, sherried sponge/fruit situation. 
  • Cut pound cake into rough cubes
  •  Put cake in bowl
  • Add all fruit 
  • Add sherry
  • Mix gently, or not, to spread the sherry around
  • Chill for at least 2 hours 
Custard
  • 950ml milk
  • 3 tablespoons cornflour (or more for thicker custard, up to 6) 
  • 2 eggs - whisked with a fork ready to use 
  • 4 tablespoons sugar (not as sweet? use 2) 
  • 2 teaspoons of vanilla (or lemon juice?) 
Mix cornflour with milk to form smooth paste. Double boiler to heat milk until it's almost boiling. Add vanilla and stir. Stir in cornflour and keep stirring until it thickens. Once it's thickened add sugar, then the eggs. Keep stirring until it's the right consistency. Must keep stirring, or you'll get scrambled eggs around the edge. (Prep extra cornflour mix just in case it isn't thick enough. 3 TBSP will give you pouring custard.)

Back to Glass Bowl...
  • Pour custard over cake/fruit/sherry 
  • Chill again, overnight 
  • Next morning, whip cream and pop on top 
  • Grate chocolate on top 
  • Chill again until eatin' time.
It's still the night before, so, we'll have to see how it goes at Thanksgiving tomorrow. There is a child attending. Not sure if he should indulge given the sherry volume, but, there you go. (Boozy trifle at Christmas made me what I am today, so...)
Posted at 3:26 am
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