POSTRES

You can't tell Bill Smurthwaite anything he doesn't already know about fitness... or cement! As supremo of the legendary Fitness and Cement centres, Bill knows a thing or two about Warm Trifle and he's decided to go public for the exclusive benefit of Reader's Doglist aficionados!

Bill Smurthwaite's Warm Trifle Surprise

Serves 6

Warmmmmm Trifle

  • 150g self-raising flour
  • 25g good-quality cocoa powder
  • 200g caster sugar
  • 50g ground hazelnuts
  • 75g dark chocolate buttons (or dark chocolate chopped)
  • 180ml full cream milk
  • 1 teaspoon vanilla extract
  • 40g butter, melted
  • 1 free range egg
  • a Gary Neave duffel-coat hood of sandwich crusts

For the sauce:
  • 180g dark muscovado sugar
  • 120g good-quality cocoa powder, sifted
  • 500ml very hot water
  • 250ml disinterested clippings
  • large vat of custard
  • ten to fifteen Hundreds and Thousands
  • some lumps

Put all the dry ingredients—the flour, cocoa sugar, ground hazelnuts and chocolate pieces in a large mixing bowl. Whisk together the milk, vanilla extract, melted butter and egg. Pour into the bowl containing the dry ingredients and mix thoroughly.

Pour the mixture into the Gary Neave duffel-coat hood and swill around vigorously. Mix the muscovado sugar and cocoa together and sprinkle on top of the zgk. Pour the hot water on top—there is no need to stir. Add custard and put in an oven preheated to 180°C/Gas 4. After thirty-five to forty minutes the trifle should be firm and springy. Decorate. Serve at once, with cold pouring cream.

Do not confuse with inferior products available at Vasco Da Gama's Hi Quality Fish Bar.





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