Seasonal Tipsy Trifle by Wendy Gudgeon A lighter seasonal version of traditional trifle.
A less boozy version can be made by substituting the alcohol with orange juice.
Ingredients Victoria Sponge: 4 oz (115 g) margarine 4 oz (115 g) castor sugar 2 med. free range eggs 4 oz (115 g) self raising flour
Caramel Oranges: 4 large oranges, peeled and segmented, removing all pith 1 tblspn Grand Marnier 1 tblspn brandy 1 tblspn orange juice 2 tblspns dark brown sugar
4 tblspns raspberry jam 20 fl. oz double cream
Method:
• Make the Victoria Sponge. (Cream the margarine and sugar together until light and fluffy. Gradually add the beaten egg. Fold in the flour).
•
Divide the mixture between two lined and greased 8 inch (20 cm) tins and bake in the oven at 190 C (Gas 5) for approx 15-20 mins. or until cooked.
• When cool turn out onto a wire tray. •
Prepare the oranges and set aside.
• Make the caramel syrup by dissolving the brown sugar and orange juice over a gentle heat. Turn up the heat and bubble until is light brown and syrupy in texture. Remove from the heat and add the brandy. Pour over the oranges. Add the Grand Marnier and stir.
•
Spread one sponge liberally with half the jam and place in the bottom of a glass bowl. Spoon over half the caramel oranges.
• Whip the cream until holding its shape, but not too stiff. Spread half this over the fruit.
• Add a second layer using the remaining ingredients. • Decorate the top of the trifle with a few extra orange segments and/or sprinkle lightly with flaked toasted almonds.
Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk
Nominated Catering Finalists at The Scottish Wedding Awards 2016 Wishing all theWire readers a Merry Christmas and a Happy New Year
32 To advertise in thewire t. 07720 429 613 e.
fiona@thewireweb.co.uk
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