1 Butter a 2 pint baking dish and spread the fruit evenly over the base - if using frozen fruit, defrost slightly. Sprinkle with brandy or liqueur. 2 Slice the trifle sponges and cover the fruit evenly. In another bowl, mix the eggs, egg yolks and sugar. Add the milk, cream, essence and whisk together. 3 Strain this custard over the sponges and leave to soak in for 10 minutes. Preheat oven to 180c/350f/Gas 4. Place the dish in a roasting tin and pour in enough boiling water to come halfway up the dish. 4 Bake in the oven for 40-45 minutes until the custard is set. Whisk the egg whites to a stiff peak stage, add the sugar and beat until glossy. 5 Cover the top of the pudding with meringue, sprinkle the almonds on top and return to the oven to brown the meringue. Serve straight away. Recipe by: Good Living
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6|
|Calories from Fat: 199 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 563.2mg||173 %|
|Sodium 357.7mg||12 %|
|Potassium 475.4mg||13 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 37.6g|
|Protein 27.8g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 465
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