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INGREDIENTS

3 lg Eggs
6 oz Softened butter
6 oz Self-raising flour
6 oz Caster sugar
Good quality jam
1 Orange; zest of
1 ts Baking Powder

Servings

INSTRUCTIONS

MMMMM-----------------------APRICOT PUREE---------------------------- 1 7 ounces can apricots in -natural juice 1/2 Lemon; juice ofMMMMM--------------------------CUSTARD------------------------------- 1 Vanilla pod 1 pt Double cream 5 Egg yolks 1 ts Cornflour 1 tb Caster sugarMMMMM----------------------CHANTILLY CREAM--------------------------- 3/4 pt Double cream 2 ts Icing sugar 1 Vanilla podMMMMM---------------------------TIPSY-------------------------------- 1/4 pt Madeira 2 tb Fresh orange juice 3 tb Caster sugar 1 tb BrandyMMMMM-------------------------DECORATION------------------------------ Whipped cream Toasted flaked almonds First of all, make all the parts to the trifle. Sandwich cake: preheat the oven to 160C/gas 3. Grease and dredge 2 x 8" sandwich tins with caster sugar. Soften the butter at room temperature for a few hours. Grate the orange zest finely. Sieve the flour and baking powder together, then put all the ingredients into a mixing bowl. Give them a good whisk until smooth and a soft dropping consistency. Divide between the tins and bake for 20-25 minutes until golden and firm in the middle. Turn out on to a wire tray. Apricot puree: drain the apricots, puree them and sharpen the taste with a little lemon juice. Custard: split the vanilla pod in half lengthwise. Scrape out the seeds into the double cream in a saucepan and add the pod as well. Whisk the egg yolks, cornflour and sugar together in a bowl. Bring the vanilla cream to boiling point and remove the pod. Allow the cream to rise in the pan, then pour quickly on to the egg mixture, whisking continuously until the mixture thickens. Pass the custard through a fine sieve. Chantilly cream: split the vanilla pod and scoop the seeds into the cream. Add the sieved icing sugar and whisk together lightly to form a soft floppy consistency which will spread easily. Tipsy: mix all the ingredients together and taste. Add more sugar if liked. To assemble the trifle, slice the sponges in half horizontally and spread thickly with jam. Put the sponge layers back together, then cut them into pieces and arrange in a glass dish. Pour enough tipsy over them to moisten the sponges. Top with fruit puree and spread the custard over the top. Then top with the cream, thickly spread. Decorate with whipped cream and toasted almonds.

NOTES

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Apricot Tipsy Trifle

3 lg Eggs 
6 oz Softened butter 
6 oz Self-raising flour 
6 oz Caster sugar 
  Good quality jam 
1  Orange; zest of 
1 ts Baking Powder

MMMMM-----------------------APRICOT PUREE----------------------------      1    7 ounces can apricots in           -natural juice    1/2    Lemon; juice ofMMMMM--------------------------CUSTARD-------------------------------      1    Vanilla pod      1 pt Double cream      5    Egg yolks      1 ts Cornflour      1 tb Caster sugarMMMMM----------------------CHANTILLY CREAM---------------------------    3/4 pt Double cream      2 ts Icing sugar      1    Vanilla podMMMMM---------------------------TIPSY--------------------------------    1/4 pt Madeira      2 tb Fresh orange juice      3 tb Caster sugar      1 tb BrandyMMMMM-------------------------DECORATION------------------------------           Whipped cream           Toasted flaked almonds   First of all, make all the parts to the trifle.    Sandwich cake: preheat the oven to 160C/gas 3. Grease and dredge 2 x  8" sandwich tins with caster sugar.    Soften the butter at room temperature for a few hours. Grate the  orange zest finely. Sieve the flour and baking powder together, then  put all the ingredients into a mixing bowl. Give them a good whisk  until smooth and a soft dropping consistency.    Divide between the tins and bake for 20-25 minutes until golden and  firm in the middle. Turn out on to a wire tray.    Apricot puree: drain the apricots, puree them and sharpen the taste  with a little lemon juice.    Custard: split the vanilla pod in half lengthwise. Scrape out the  seeds into the double cream in a saucepan and add the pod as well.  Whisk the egg yolks, cornflour and sugar together in a bowl. Bring  the vanilla cream to boiling point and remove the pod. Allow the  cream to rise in the pan, then pour quickly on to the egg mixture,  whisking continuously until the mixture thickens. Pass the custard  through a fine sieve.    Chantilly cream: split the vanilla pod and scoop the seeds into the  cream. Add the sieved icing sugar and whisk together lightly to form  a soft floppy consistency which will spread easily.    Tipsy: mix all the ingredients together and taste. Add more sugar if  liked.    To assemble the trifle, slice the sponges in half horizontally and  spread thickly with jam. Put the sponge layers back together, then  cut them into pieces and arrange in a glass dish. Pour enough tipsy  over them to moisten the sponges. Top with fruit puree and spread the  custard over the top. Then top with the cream, thickly spread.    Decorate with whipped cream and toasted almonds.

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Nutrition

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Serving Size: 1 Serving (1263g)
Recipe Makes: 1 servings

Calories: 3540
Calories from Fat: 1912 (54%)

Amt Per Serving		% DV

	Total Fat 212.5g	283 %
	Saturated Fat 109.8g	549 %
	Monounsaturated Fat 64g
	Polyunsanturated Fat 16g
Cholesterol 3533.7mg		1087 %
Sodium 3591.8mg		124 %
Potassium 1259.9mg		33 %
Total Carbohydrate 303.3g		89 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 298.7g
Protein 112.6g		161 %
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.

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Calories per serving: 3540

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