Quick Trifle

A short-cut to an all-time favourite

Work plan
10min preparation

Calories per serving :405

Nutritional advice
This self-indulgent treat has only the fresh fruit to recommend it nutritionally!

Ingredients
½ plain Swiss roll, sliced
4-5 tbs sherry
1 tin of raspberries, drained
1 can of ready-made custard
2 bananas
300ml double cream
Glace cherries
Angelica

Method

1. Arrange the slices of Swiss roll on the bottom of a serving-dish so that it is entirely covered. Pour the sherry over the cake, taking care to soak all the slices.
2. Cover the sponges base with the raspberries, bananas, and finally with the custard
3. In a small bowl, whip the cream until slightly stiffened, but not dry. Spread and or pipe over the custard.
4. Arrange cherries and angelica on the cream
5. Chill before serving, if possible.

Tip
This quick trifle should be eaten straight away, as the tinned custard does not set as firmly as freshly-made.

Variations
Any combination of fresh or tinned fruits may be used in this trifle, and sliced almonds are a popular alternative for decoration.

Storage
Unsuitable for long-term storage

Servings
Serves 6-8

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Orange with Ginger Cream

Work plan

10 min preparation

Calories per serving: 270

Nutritional advice

This dessert is rich in vitamin C and vitamin A; each serving provides twice the recommended daily adult intake of vitamin C

Ingredients

3 oranges, sliced

150ml double cream

4-6 pieces of stem ginger in syrup

Method

1. Remove some of the peel for decoration, then pare and slice the oranges and arrange in a dish

2. Whisk the cream until it is stiff, Chop the stem ginger into small pieces and add to the cream with 1-2 tsps of the syrup to taste.

3. Spoon the cream on to the oranges, garnish with the reserved orange peel and serve with dessert biscuits.

Tips: This ginger cream is also excellent with pears, stewed plums or cherries.

Variations : Yoghurt ginger cream: substitute thick set natural yoghurt for the cream.

Storage: Unsuitable for storage.

Lychee and Orange Salad

Work plan
10 min preparation

Calories per serving: 90

Nutritional advice
Lychees, oranges and watercress are all rich sources of vitamin C. Fresh lychees will provide three times the recommended daily adult intake, but considerably less if canned are used

Ingredients

350g fresh or canned lychees
3 medium oranges
1 bunch of watercress

Method

1. Peel and halve the lychees and remove the stones. Remove the peel and pith from oranges and slice, reserving any juice.
2. Arrange the fruit on individual serving-plates on beds of watercress. Pour over the reserved juice and chill before serving.

Tips
If you omit the watercress, this recipe can be served as dessert salad, adding a few strawberries if they are in season.

Storage
Unsuitable for storage.