South African Trifle
South African Trifle
Yields: about 8 portions
- 200gr White Sugar
- 2 Whole Eggs
- 15ml Apricot Jam
- 150gr Cake Flour
- 5ml Bicarbonate of Soda
- Pinch fine Salt
- 15gr Salted Butter
- 5ml Vinegar
- 100ml Full Cream Milk
- 200ml Cream
- 50gr Salted Butter
- 150gr White Sugar
- 100ml Water, hot
- 50gr Apricot Jam
- Whisk the sugar and eggs very well until light and creamy. Add the apricot jam.
- Sieve the flour, bicarbonate of soda and salt together, set aside.
- Melt the butter and vinegar together and then add to milk.
- Alternatively add the milk mixture and the flour mixture to the egg mixture.
- Put the mixture into an oven tray, about 18 x 22cm, cover with foil and bake at 180⁰C for 30 minutes. Take the foil off and bake for a further 15 minutes.
- While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar crystals are dissolved. Pour straight over the malva pudding when it comes out of the oven.
Dried Fruit Compote
- 100gr Prunes, de-pip
- 200gr Dried Apricots
- 100gr Dried Bananas
- 60gr Dried Pears
- 40gr Dried Apple
- 5gr Star Anise
- 10 Whole Cloves
- 5ml Cinnamon Powder
- 1 Vanilla Pod, split and seeds removed.
- 1000ml Orange Juice
- 250ml White Sugar
- Place all the ingredients into a pot and bring to the boil.
- Allow to simmer until the fruit is soft.
Amarula Crème Anglaise
- 2 Whole Eggs
- 30ml Castor Sugar
- 60ml Full Cream Milk
- 125ml Cream
- 30ml Amarula Liqueur
- ½ Vanilla Pod, split and seeds removed
- Whisk the egg yolks and sugar together well.
- Bring to boil the milk, cream, Amarula and vanilla pod and seeds.
- Add the warm cream mixture to the whisked egg mixture slowly, tablespoon by tablespoon so to ensure tempering.
- Place a pot of water on the stove; pour the mixture into a stainless steel bowl that will sit on your pot. Ensure your bowl does not touch the heated water below. Remove some water if needed. This will result in a bain marie set up.
- Stir this mixture continuously and regulate the water in the pot below so over-heating does not occur. This is a long and slow process. When you turn the spoon over and run your finger across the back of the spoon, to remove some custard and the custard holds its shape on the spoon then it is ready.
- Remove from the heat and strain the sauce through a sieve.
- Cool in the fridge with a piece of plastic sitting on top of the Crème Anglaise so no skin forms.
Fresh Orange Jelly
Yields: 16 x 20cm tray
- 500ml Freshly Squeezed Orange Juice
- White Sugar, to sweeten if necessary
- ¼ Vanilla Pod, split and seeds removed
- 4 sheets Gelatine or 10.5ml Gelatine Powder
- Bring the orange juice, sugar and vanilla pod and seeds to the boil.
- If using gelatine sheets, fill a large bowl with cold water. Soak the gelatine sheets into the water and allow to soften. When the sheets are soft squeeze all the excess water out. Then add to the warm orange juice mixture. Strain and set aside.
- If using gelatine powder, place 30ml of cold water into a small bowl. Sprinkle with gelatine powder and allow the gelatine to slake for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style) and place the small bowl in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved, otherwise, jelly babies may form in the end product. Once dissolved add to the warm orange juice mixture. Strain and set aside.
- Pour the mixture into the greased tray. Cover with plastic and place in the fridge to set overnight.
- Whipped Cream
- Selection of Nuts, roughly chopped
- Brandy, to taste
Putting the Trifle together:
- Hand–break the malva pudding into chunks and layer this alternately with the jelly, fruit compote, crème anglaise and brandy.
- Top with a dollop of whipped cream and nuts.