Recipe

Autumn Trifle Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 190 C, 375 F, Gas Mark 5.
Step #2 Grease & line the 5 dariole tins with a disc of baking parchment.
Step #3 Spoon 2 tbsps of the compote into the 5 dariole tins.
Step #4 Cream the butter & the sugar for 5 mins until light & pale in colour.
Step #5 Add the eggs slowly, beating well between each addition.
Step #6 Fold in the flour & spice.
Step #7 Spoon the mixture into the dariole tins & place them on a tray in the preheated oven for 40-45 mins.
Step #8 Whip the cream & lightly fold in the remaining fruit compote, taking care not to over mix the cream & the fruit so that a marbled effect is achieved.
Step #9 When the sponge puddings are cooked, when a knife inserted into the sponge comes out clean, turn the sponges out of the darioles onto serving plates & served with the marbled cream.
Step #10 --.
Enjoy the Autumn Trifle recipe