149.Almond Trifle : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This dish should be prepared on the day it is to be eaten.


Serves four to six people

8 oz or 200g Bataclan sponge cake, see recipe

6 fl oz or 170ml peach or apricot liqueur

2 large peaches or apricots, sliced

For the custard

4 fl oz or 115ml can evaporated milk

3 oz or 75 g sugar

1 oz or 25g cornflour

¼ pint or 150ml milk

For the topping

½ pint or 280ml fresh whipping cream

1 oz or 25g flaked almonds


Cut the Bataclan sponge cake into one inch or 2 cm cubes and place in a glass bowl.

Slice the fruit and mix with the cake cubes.

Pour the liqueur over the cake and fruit.

To make the custard: Stir the sugar into the evaporated milk in a pan and stir over a gentle heat until all the sugar has dissolved.

Bring to a simmer. Simmer gently for six minutes.

Mix the cornflour with a little cold milk into a smooth paste, then add the remaining milk and mix well.

Add the cornflour mixture to the evaporated milk mixture.

Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.

Pour the custard over the base and leave to cool.

When cool cover with whipped cream and almond chips.

Keep refrigerated until it is served.

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