Drain and reserve juice from mandarins,
place mandarins in base of trifle dish.
Add cake which has been cut into cubes, add a little juice and the splash until a little moist.
Pour over custard and allow to set.
Once set whip cream and smooth over top, Sprinkle with grated chocolate, almonds and ginger. Enjoy!
|Crystallised Ginger- Chopped||50g|
|Bar Dark Chocolate-grated||½|
|Toasted Flaked Almonds||100g|
|Port Or Sherry||Splash|
|Tins Mandarin Oranges||2|
|Custard (from Powder)||1 Pint|
|Ginger Cake Loaf||1|
|Carton Double Or Whipping Cream||1|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.