ENGLISH SHERRY TRIFLE (Imperial Version)
1 sponge cake (or 3 to 4 sponge rolls),
enough to line sides and bottom of glass bowl
1/2 cup sweet sherry
2 pints fresh raspberries (or 1 pkg/300 g individually quick frozen)
1 pkg (85 g) raspberry Jell-O
2 cups + 1 tbsp milk
3 tbsp granulated sugar
1-1/2 tbsp custard powder
1 cup whipping cream
1/2 tsp vegetable oil
1/2 cup sliced almonds
Cube sponge cake or slice sponge rolls; arrange in glass bowl, lining sides and bottom. Pour sherry over sponge cake. Layer raspberries over top.
Dissolve Jell-O powder in 1/2 cup boiling water and let cool; pour over raspberries and cake. Cover and refrigerate until chilled and set.
Meanwhile, in saucepan, bring 2 cups milk and sugar to boil, stirring. Mix remaining 1 tbsp milk with custard powder; stir into saucepan. Cook, stirring constantly, just until
thickened. Let cool.
Meanwhile, whip cream and refrigerate.
In skillet, heat oil over medium-high heat; lightly brown almonds, stirring constantly. Let cool.
Spoon cooled custard over set Jell-O. Top evenly with whipped cream. Sprinkle with almonds.
ENGLISH SHERRY TRIFLE (Metric Version)
1 sponge cake (or 3 to 4 sponge rolls),
enough to line sides and bottom of glass bowl
125 mL sweet sherry
500 mL fresh raspberries (or 1 pkg/300 g individually quick frozen)
1 pkg (85 g) raspberry Jell-O
500 mL + 15 mL milk
50 mL granulated sugar
20 mL custard powder
250 mL whipping cream
2 mL vegetable oil
125 mL sliced almonds
Cube sponge cake or slice sponge rolls; arrange in glass bowl, lining sides and bottom. Pour sherry over sponge cake. Layer raspberries over top.
Dissolve Jell-O powder in 125 mL boiling water and let cool; pour over raspberries and cake. Cover and refrigerate until chilled and set.
Meanwhile, in saucepan, bring 500 mL milk and sugar to boil, stirring. Mix remaining 15 mL milk with custard powder; stir into saucepan. Cook, stirring constantly, just until
thickened. Let cool.
Meanwhile, whip cream and refrigerate.
In skillet, heat oil over medium-high heat; lightly brown almonds, stirring constantly. Let cool.
Spoon cooled custard over set Jell-O. Top evenly with whipped cream. Sprinkle with almonds.
SCONES (Imperial Version)
1 cup + 1 tsp milk
2 tbsp white vinegar
2 cups all-purpose or whole wheat flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried currants
1/3 cup lard or shortening
1 egg yolk
Stir vinegar into 1 cup milk to make soured milk; let stand for 5 minutes.
In bowl, combine flour, sugar, baking powder, baking soda and salt. Mix in currants. Using pastry blender or 2 knives, cut in lard until mixture resembles coarse bread crumbs.
Pour soured milk over top; toss with fork just until dry ingredients are moistened.
Gather dough together into ball. Turn out onto floured surface. Knead gently 20 times, dusting with flour as needed. Form into disc and press out to 1/2-inch thickness.
Using cutter or rim of glass, cut out circles of pastry, rerolling and cutting scraps; place on ungreased baking sheet. Whisk remaining 1 tsp milk with egg yolk; brush over tops.
Bake in 400°F oven for 10 to 12 minutes or until light golden. Transfer to rack to let cool.
Serve with jam and whipped cream.
SCONES (Metric Version)
250 mL + 5 mL milk
25 mL white vinegar
500 mL all-purpose or whole wheat flour
25 mL granulated sugar
5 mL baking powder
2 mL baking soda
2 mL salt
125 mL dried currants
75 mL lard or shortening
1 egg yolk
Stir vinegar into 250 mL milk to make soured milk; let stand for 5 minutes.
In bowl, combine flour, sugar, baking powder, baking soda and salt. Mix in currants. Using pastry blender or 2 knives, cut in lard until mixture resembles coarse bread crumbs.
Pour soured milk over top; toss with fork just until dry ingredients are moistened.
Gather dough together into ball. Turn out onto floured surface. Knead gently 20 times, dusting with flour as needed. Form into disc and press out to 1 cm thickness.
Using cutter or rim of glass, cut out circles of pastry, rerolling and cutting scraps; place on ungreased baking sheet. Whisk remaining 5 mL milk with egg yolk; brush over tops.
Bake in 200°C oven for 10 to 12 minutes or until light golden. Transfer to rack to let cool.
Serve with jam and whipped cream.