Typsy Laird (sherry trifle)

Ingredients:

1 Victoria sponge cake, sliced
300g (3/4Ib) of raspberry jam
1 wine glass of sherry
2 tablespoons brandy or Drambuie
Home-made egg custard (see below)
300g (3/4lb) raspberries
2 bananas
250ml (1/2 pint) double Cream
1 tablespoon caster sugar
Toasted almonds

For the custard:

2 egg yolks
50g of caster sugar
Few drops of vanilla essence
25Oml (1/2 pint) milk
150ml (1/3 pint) double cream

Place the sponge in the base of a large glass bowl and spread with the raspberry Jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing
it to soak in. Next add a layer of raspberries and sliced bananas. To make the custard, whisk together the egg yolks, sugar and vanilla essence until pate and creamy. Heat the milk and cream together in a saucepan until
boiling point then stir into the egg mix. Once blended, return to the pan and stir continuously over a tow heat until the custard thickens. Pour into a dish and allow to cool. Pour over the layer of fruit, spreading evenly. Whip the cream, add sugar to sweeten and spoon on top of custard. Decorate with almonds.

Trifle fans north and south of the border are whipping
themselves into a bit of froth over the exact Origins of one of the UK’s favourite foods. Trifle will feature on many Burns’ Supper menus in Scotland this weekend. And in a recent BBC TV food programme that saw trifle take third place, out of 100, in a UK-wide survey, more than half the Votes for the pudding came from Scots. But it’s claimed trifle is actually a traditional English sweet or dessert. Alan Davidson, eminent food historian and
Scots author of the Oxford Companion to Food, says: “Trifles have been a perennial of English summer lunches, tennis parties and schoolboy dreams.” He adds that it’s possible to trace recipes dating from 1596 with the first by a T Dawson.

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