Sunday, August 14, 2016

What's on the MENU this week: WHIM WHAM – an 18th Century English trifle

One of our favourites, and yes we did use this a few years ago. We thought you probably deserved a good dessert and this one is quick to assemble, not too heavy and quite delicious. Probably due to the alcohol content.
125g blanched almonds - 30g butter - 1 tablespoon sugar (vanilla sugar would be good) - 18 sponge fingers, broken in half - 90ml of fairly sweet sherry - Juice of 2 oranges, sweetened with 1 tablespoon of sugar - a glass of brandy - 250g whipped cream
Fry the almonds in the butter till toasted, throw the sugar over them, shake and turn onto a plate to cool. They will have a toffee coating. Put the sponge fingers into a large glass bowl about half an hour before you start dinner and pour on the sherry, brandy and orange juice. Leave to soak while you eat. Whip the cream till it just holds a peak and, just before you are about to serve it, pour it over the sponge fingers. Sprinkle over the almonds and enjoy
© John & Lynne Ford, Adamastor & Bacchus 2016

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