What's for tea this week? (7th Oct - 13th Oct) 2024
Welcome to another week of meals in my kitchen.
TRIFLE:
1 package trifle sponges, or plain madeira sponge, cut up.
400g bag mixed frozen fruit and add 40g caster or granulated sugar to it in the pan. Just cook on simmer until sugar dissolves and juicy. Allowing cooling before use.
NIGELLAS MADEIRA SPONGE:
240 grams unsalted butter (softened)
200 grams caster sugar (plus extra for sprinkling)
grated zest and juice of 1 unwaxed lemon
3 large eggs
210 grams self-raising flour
90 grams plain flour
Method
You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.
Preheat the oven to 170ºC/150ºC Fan/gas mark 3/325ºF.
Cream the butter and sugar, and add the lemon zest.
Add the eggs one at a time with a tablespoon of the flour for each.
Then gently mix in the rest of the flour and, finally, the lemon juice.
Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
Remove to a wire rack, and let cool in the tin before turning out.
1 pack Hartley strawberry jelly, dissolve in 3/4 pint boiling water.
for the custard:all into pan at same time cold. Stir on medium heat until thick.
425ml double cream
4 large or 5 medium egg yolks
25g caster sugar
1 level dessertspoon cornflour
1 tsp vanilla EXTRACT not essence
for the topping :
275ml double cream whipped i used white choc drops, used flaked almonds or whatever u have to hand for decorating your trifle
Yorkshire puds recipe: i use a 12 hole muffin pan
168g Plain Flour
3 Eggs
280ml Milk
1/2 Tsp Thyme
1/2 Tsp Black Pepper
all ingredients can be put in together, mix until just done, try not to over mix
Bake 25min Gas mark 6 in the centre of the oven, don't open the door as they can deflate.
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