My SiL hosted a lunch party today for around 30 people.
In a moment of weakness, I offered to make a pudding.
I chose to adapt a recipe from the current issue of Good Housekeeping magazine.
Ingredients: 150ml Pimm's,
Juice of 2 oranges and 2 lemons,
7 tbsp icing sugar, sifted,
3 sprigs mint,
1/4 cucumber, roughly chopped,
175g Italian sponge fingers,
About 600g strawberries, hulled, plus extra to garnish,
About 600g strawberries, hulled, plus extra to garnish,
8 tbsp strawberry jam (although I actually used raspberry),
600ml ready-made custard (although I actually used mascarpone cheese),
2 tsp vanilla extract.
Method: In a small pan, mix Pimm's, orange and lemon juice,
5 tbsp icing sugar, mint and cucumber. Heat gently until you see
bubbles breaking the surface. Remove from heat and set aside
to infuse for 30 minutes. Strain into a jug
(discard mint and cucumber).
Put biscuits in a shallow baking tray in a single layer.
Pour over the Pimm's mixture and leave to soak for 10 minutes.
Arrange biscuits in base of a deep, 3.5 litre trifle dish or bowl, to fit snugly.
Drizzle over any remaining soaking liquid.
Slice enough hulled strawberries lengthways to make a circle of halves
around the inside of the bowl. Set aside. Roughly chop remaining hulled berries,
mix with the jam and spoon over the biscuits.
Add berry halves, cut-sides pressed to the glass.
Pour custard over the berry layer.
In a medium mixing bowl, whip the remaining 2 tbsp icing sugar,
cream and vanilla extract until it holds soft peaks.
Spoon on top of the custard.
Top with a few strawberries/raspberries to garnish.
Chill in the fridge for an hour or so before serving.
Serves 10.
Accept all the compliments with good grace.
3 comments:
Sounds lovely Delia. We will road test your Texas version in August!! :0) xxx
Thanks for sharing this yummy recipe - Pimms; it's got to be delicous ;)
Oh my gosh that looks amazing! Love your photos in this post too, Ruth!
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