Coking, Whim Wham
very simple recipe for a delicious and swiftly made trifle. It
originates from 18th century Scotland, when the word whim-wham
was used to describe something light and fanciful.
- 25g (1 oz)
Blanched almonds - 50g (2 oz)
Sugar - 25g (1 oz)
Trifle sponge fingers - 30
Sweet sherry - 150ml (¼ pint)
Brandy - 4 tbsp
Orange - 1 large, zest and juice
Double cream - 300ml (½ pint)
Natural yogurt - 300g (11 oz)
the butter in a heavy-based frying pan and fry the almonds until
golden brown. Stir in the sugar and cook for 1 minute, stirring
continuously, until the sugar dissolves and the almonds are well
coated. Tip on to a greased baking sheet and leave to cool.
30 minutes before ready to serve, break the sponge fingers in
half and put into a serving bowl. Pour the sherry, brandy and
orange zest and juice over and leave to soak for 30 minutes.
the cream until it just holds its shape, then gently fold in the
yogurt. Spoon it on top of the sponge. Roughly chop the almonds,
sprinkle on top and serve immediately.
To Scottish Cooking
Return To Scottish Recipes