SWEET PEACH TRIFLES
Delicious sponge pud with custard and succulent summer peaches - packed with vitamin C. By Gary Rhodes
Provided by Gary Rhodes
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 1h20m
Number Of Ingredients 17
Steps:
- Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.
- For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.
- Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.
- Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.
- Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary's tip, right).
Nutrition Facts : Calories 482 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.92 milligram of sodium
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