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    You are in: Home / Recipes / Tipsy Cake (Trifle) - 1950's Recipe
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    Tipsy Cake (Trifle) - 1950's

    Tipsy Cake (Trifle) - 1950's. Photo by katew

    1/1 Photo of Tipsy Cake (Trifle) - 1950's

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    I'mPat's Note:

    From a feature of recipes through the ages in our state paper. Times and servings are estimated. What FC calls Jello we call Jelly and it is usually sold in 2 x 9 gram sachets to a packet.

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    Ingredients:

    Serves: 10-12

    Yield:

    tipsy c ...

    Units: US | Metric

    Directions:

    1. 1
      Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
    2. 2
      Meanwhile whisk together eggs, sugar, cornflour and vanilla.
    3. 3
      Pour hot milk on to the eggs and whisk well.
    4. 4
      Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
    5. 5
      The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
    6. 6
      To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
    7. 7
      Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
    8. 8
      Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
    9. 9
      Decorate with cubes of cut jelly.

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    Ratings & Reviews:

    • on January 18, 2012

      55

      I made a rustic version of this today for a sick child craving something custardy so mine did not have all the layers. I used a layer of raspberries instead of the jelly as I am not a gelatine eater. The custard cooking method was excellent and worked well. My cake was leftover chocolate cake and the patient was wanting a serve before the custard had even cooled properly. DD has given this 5 stars or more.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tipsy Cake (Trifle) - 1950's

    Serving Size: 1 (188 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 445.0
     
    Calories from Fat 227
    51%
    Total Fat 25.2 g
    38%
    Saturated Fat 14.8 g
    74%
    Cholesterol 184.4 mg
    61%
    Sodium 139.1 mg
    5%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 1.3 g
    5%
    Sugars 31.9 g
    127%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    vanilla bean paste

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