Light Trifle
Heating temperature: 180
Heating mode: Stove TopDownload PDF
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| Dried Bread Crumbs (120g) | ||
| Robertsons Ground Cinnamon (2ml) | ||
| Robertsons Ground Ginger (2ml) | ||
| Robertsons Ground Nutmeg (1ml) | ||
| Robertsons Mixed spice (1ml) | ||
| Low Fat Milk (200ml) | ||
| Bicarbonate of Soda (4ml) | ||
| Eggs, beaten (x2) | ||
| Melted marvello Full Fat Margarine (40ml) | ||
| Vanilla Essence (5ml) | ||
| Natreen Artificial Sweetener (Liquid)- (5ml) | ||
| FOR THE TRIFLE MAKE UP | ||
| Carte D'Or Custard Powder (30g) | ||
| Low Fat Milk (750ml) | ||
| Natreen Artificial Sweetener (liquid)-(5ml) | ||
| Carte D'Or Light Strawberry Jelly (20g) | ||
| Boiling Water (500ml) | ||
| Carte D'Or Light Greengage Jelly (20g) | ||
| Naturlite fruit cocktail (410g) |
Preparation
Equipment : Pot, oven, loaf tin
Serving : 2 portions
Preparation Time : 40 minutes
Setting Time : 20 minutes
Cooking Temperature : 180 degrees
METHOD
For Cake:
1. Place all the dry ingredients in a bowl
2. In another bowl place milk, margarine, eggs, vanilla and whisk
together
3. Stir mixture into dry ingredients
4. Grease a small loaf tin and pour in mixture
5. Bake at 180degrees for about 25 minutes or until a skewer
comes out clean
6. Make up Carte D'Or Light Strawberry and Greengage Jelly
seperately as per pack instructions and leave to cool
7. Make up Carte D'Or Custard as per pack instructions and
sweeten with sweeteners at end of cooking, leave to cool
8. Cube cake and place in a suitable serving dish
9. Pour over cocktail and greengage jelly and leave to set in fridge
10. Pour over cooled strawberry jelly and allow to set
11. Spoon over custard, chill and serve
