Recipe - English Trifle

See instructions

(all ingredient quantities are to taste)

Sprinkle some sugar on your defrosted strawberries and let them soak
overnight so that they develop a nice syrup. Meanwhile, spread some
poundcake with strawberry jam, cut it into pieces and place in the bottom
of a large, glass serving bowl. Pour the strawberries, syrup and some
compatible liqueur (cointreau would be great) on top. For the next layer
you need ideally to find some "Bird's Instant Custard" a British product
available in some grocery stores in the US. If that is not available, any
other custard will do. Barring that, you will have to make do with some
kind of vanilla milk pudding. This layer should be cooled before pouring on
top of the poundcake layer. Top this with whipped cream and a garnish of
choice.

You can also make a sinful chocolate version using chocolate cake and
chocolate pudding.

Posted to FOODWINE Digest 19 Dec 96

From: Barbara Miles uffbm@NERVM.NERDC.UFL.EDU

Date: Thu, 19 Dec 1996 15:00:22 0500