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Associate.com - Share Your Recipe!

Recipe Name: Autumn Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Trifle sponges
1 41 grams can apricots in
fruit juice 14 1/2 oz
1 Orange flavoured jelly
60 Apricot brandy, optional
3 Tbs
275 Orange juice, About 1/2
pint
80 Custard powder, 4 Tbs
50 Gram(s) Soft brown or caster sugar
2oz
550 Milk, 1 pint
150 Gram(s) Cadbury's Bournville, Cadbury's Bournville
chocolate
284 Double cream, 1/2 pint
1 Cadbury's milk chocolate, Cadbury's milk chocolate
Buttons
A 1.1 litre, 2 pint glass
bowl
A piping bag with star pipe
attached
Directions:
Slice sponges and arrange in dish. Drain fruit, reserving the juice.
Set aside 8 good pieces of apricots, chop remainder then place in
bowl. Melt jelly in the fruit juice, add apricot brandy and make up to
550ml (1 pint) with orange juice. Pour jelly over the cake and leave
to set. Blend the custard powder and sugar with milk into a smooth
paste, add remaining milk and heat gently, stirring continuously until
thickened. Off the heat, stir in 100g of chocolate until melted. Cool
a little before pouring the custard over the set jelly; cover to
prevent a skin forming, then chill. Melt remaining 50g of chocolate
and cool slightly. Lightly whip the cream until holding its shape,
fold a tablespoon into the chocolate, then the chocolate into the
cream. Spoon 4 tablespoons into the piping bag, spread the remaining
cream over the set custard, marking the top into a pattern, then pipe
a decoration. Complete with slices of apricot and chocolate Buttons.
Converted by MC_Buster. NOTES : A truly autumnal traditional trifle.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 2.5mg
Sodium: 524.1mg
Potassium: 212.6mg
Carbohydrates: 33.1g
Fiber: 5.2g
Sugar: 11.4g
Protein: 4.8g


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