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Recipe
Glossary
Weight and
Measurements
Cooking Tips
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Triffle Pudding
GELATINE:
Ingredients:
1 packet (10 gms) food grade gelatine
500 ml water
4 tbsp sugar
Method:
Mix the food grade gelatine with water and sugar. Keep on the fire and stir it till it comes to a boil. Lower from fire and keep it to cool then keep in the fridge to set.
JELLY
Ingredients:
1 packet strawberry or rasberry jelly
500 ml water
1 tbsp sugar
Method:
Mix strawberry or rasberry jelly with water and sugar. Keep on the fire an stir till it comes to a boil. Lower from fire and keep it to cool then keep in the fridge to set.
CUSTARD
Ingredients:
500 ml custard
3 tbsp sugar
3 tbsp custard powder
Method:
Mix all and cook, stirring all the time till the custard thickens.
TRIFLE
Ingredients:
1 Swiss roll
1 cup Port Wine (Port)
1 tin mixed fruit cocktail
Method:
The first layer is of gelatine, for the second layer dip the Swiss roll slices in the wine and arrange on the gelatine. The third layer is of custard, then put the mixed fruit cocktail (drained) and on the top, put the strawberry or rasberry jelly. Keep it in the freezer until it sets.
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