Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
repare custard powder (any custard recipe) or Vallergas has custard powder.
When custard thickens
1/2 packages of custard powder or 2 tablespoons sugar
liced peaches.
Make up custard, cool slightly and pour over
he bottom of a large trifle bowl. Drizzle sherry over cake
2 cup glass bowl or trifle bowl, then line bottom with
Cut the trifle sponges in half and spread
n the bottom of your trifle bowl. Douse them with as
ruit over sponge cake.
CUSTARD---------------.
Using a double-boiler
Prepare boiled custard, using 3 tablespoons of flour.
Spread all pound cake slices with preserves.
Line bottom and sides of trifle dish or glass bowl with some of pound cake.
Sprinkle with macaroon crumbs and 1/3 of sherry.
Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake.
Cover; chill 6 to 24 hours.
Whip cream with confectioners sugar.
Cover Trifle with whipped cream; decorate with almonds.
This recipe will make 4 servings using 1 box of custard mix; may be doubled.
nch slices.
To assemble trifle, line bottom and sides of
ake in bowls.
Pour custard over cake and berries.
Make Jell-O by package instructions.
Refrigerate until it starts to set.
Add pound cake and sprinkle with sherry; stir and refrigerate until firm.
Make custard by box instructions. Refrigerate until cold.
In a glass tall sided bowl, pour in Jell-O mixture.
Cover with custard; top with whipped cream and place strawberries last of all.
Layer bottom of trifle bowl with sliced jelly roll.
Pour over sherry and leave to soak overnight in the refrigerator.
According to directions make one pint of custard and pour over soaked jelly roll.
Return to refrigerator to cool and set.
In a trifle bowl (or regular bowl), layer on bottom first: broken pieces of white cake (can use angel food, plain donuts, etc.).
Pour entire can of fruit cocktail on cake.
Juice will soak into a cake.
Top with layer of custard pudding.
Refrigerate until set.
Scoop into dishes and top with whipped cream.
Cut half the cake into chunks or crumble into bottom of a 3-quart bowl.
(This is traditionally served in a clear glass bowl so the layers are visible.)
Sprinkle with half of the sherry. Top with half the custard, half the raspberry jam, then half the cream and half the almonds.
Refrigerate at least 2 to 4 hours or overnight to allow flavors to blend. Serves 4 to 6.
Pour cold milk into mixing bowl.
Add egg custard mix and stir until dissolved.
Heat cream and 1/4 cup milk in top of double boiler.
Stir hot liquid into soaked custard mix.
Cook mixture over simmering water, stirring, until thick (15 to 20 minutes). Cool.
Add lemon juice and rind.
op of cake.
Make custard.
Allow to cool slightly
Layer broken pieces of stale cake in a casserole dish.
Cover with jam, then pour boiled custard over both.
Steam or bake at 350\u00b0 for 1 hour.