English Raspberry Trifle

The English have enjoyed this dessert for over three centuries now. Although the dictionary defines 'trifle' as being something insignificant, this dessert is anything but. Its beginnings were humble as the first trifles simply consisted of a mixture of boiled cream and a few other ingredients. It wasn't until the mid 18th century that the trifle started to evolve into what we have today.

Ingredients
1 sponge cake, cut in cubes
1 cup raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
2 ounces sliced almonds

Directions
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Classic Scottish Shortbread Recipe

Ingredients

1lb unsalted butter
5 cups of all purpose flour
1 cup white sugar
Preheat oven to 180 º C.
Cream butter and sugar with mixer. Add flour and mix with wooden spoon. Use hands to thoroughly mix.
Press in a baking tray and prick with fork all over.
Bake for 10 minutes and then reduce the heat to 120ºC.
Wait 2 minutes and then cut into finger slice bars. Cool thoroughly in pan.

Delicious Peppermint Creams Recipe

Now the festive season is coming on, why not try out this really easy recipe for peppermint creams. They are easy to make and great fun too.







Ingredients

1 egg white

350g icing sugar

3 drops peppermint essence

2 drops green food colouring

125g dark chocolate broken into pieces

Preparation

1. Whisk the egg white until stiff and frothy, sieve in the icing sugar, peppermint essence and food colouring and mix well.

2. Roll the mixture into small balls ( enough to put on a teaspoon) and place them on a tray.

3. Flatten each ball with the back of a fork to form flat discs with stripes on top. Place in the fridge for about an hour until firm.

4. Melt the dark chocolate and dip each sweet into the chocolate until half covered.Place the sweets onto a tray lined with grease-proof paper. Keep in the fridge until needed.

This recipe is a guaranteed success for those of you who love 'After Eights'! Place them into a pretty gift box and tie it up with a ribbon for a special surprise!