Cooking time: 30 minutes
120g Icing Sugar (sieved)
1 x 3 Egg Whisked Sponge
300ml Double Cream (whipped softly)
20 Pecan Nuts
2tbsp Maple Syrup
250ml Double Cream
250ml Full Fat Milk
1 Vanilla Pod (cut and de-seeded)
6 Egg Yolks
2tbsp Caster Sugar
2tbsp Cornflour (sieved)
Juliet Bidwell creates a twist on a traditional trifle
- pictures: David Merewether
You may also like
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...