Monday, December 28, 2009
Not to be trifled with
May I share with you my failsafe Christmas recipe for tinned trifle? It probably has the highest ratio of deliciousness to trouble of any festive dish.
Open a pack of trifle sponges and put half of them in the bottom of a glass dish. Open a tin of rasperries and pour them over the top. Slosh over some sherry or port if you've got some knocking around. Put the other half of the sponges on top of that. Open a tin of summer fruits and pour them over. Slosh on some more booze. Open a tin of Ambrosia custard and pour that over everything. Whip half a pint of cream and dollop that on the top with a spoon. Sprinkle with silver balls. Leave in the fridge for a couple of hours. Serve to impressed guests.