Please help I am looking for 2 recipes!!?

Question

I would really appreciate some help with this, I am looking for a traditional English trifle recipe, my mum had given me one and I've misplaced it. I am also looking for a good recipe for Banoffee pie, if anyone could please help me, it would be greatly appreicated. Thank you.

Answer 1

English Trifle

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
Layer in a glass dish, leaving no significant gaps.
Pour sherry over to soak sponge.
Spread frozen raspberries over sponge, followed by sliced peaches.
Make up custard, cool slightly and pour over all.
Allow to cool in fridge.
When set, whip cream and layer on top of custard.
Chill for at least half an hour.
Toast the almonds and scatter over.

Banoffee pie

1 can (14 ounces) sweetened condensed milk
20 McVities Chocolate Hobnobs (or substitute plain Hobnobs or chocolate or plain digestive biscuits, or even graham crackers), crushed to make 1 1/3 cups crumbs
5 tablespoons unsalted butter, melted
2 bananas
1 pint heavy cream
Chocolate syrup for garnish (optional)

Caramelize the sweetened condensed milk by using one of several methods. You can immerse the unopened can in a saucepan of boiling water for 3 hours. Keep an eye on the pan and make sure the can is always covered with water, adding water as necessary. (Do not leave the kitchen.) For the microwave method, pour the sweetened condensed milk into a 2-quart glass bowl and cook on 50 percent (medium) power for 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent (medium-low) for 12 to 18 minutes or until very thick and caramel-colored, stirring briskly every 2 minutes until smooth. On the stovetop, pour the sweetened condensed milk into the top of a double boiler; place over boiling water. Simmer over low heat for 1 to 1 1/2 hours, stirring occasionally, until thick and caramel colored. Beat until smooth. Check the water in the bottom of the double boiler to make sure the pan is not dry.

2. Have on hand a 9-inch pie pan.

3. In a bowl, combine the cookie crumbs and melted butter. Use a spoon to blend well. Press mixture into the pie pan; refrigerate until ready to use.

4. If you've caramelized the sweetened condensed milk in the can, let it cool to room temperature. Open the can carefully. If the caramelized sweetened condensed milk is too thick to pour into the crust, beat it until it is smooth. Whatever method you've used to caramelize, pour the caramelized sweetened condensed milk into the chilled crust.

5. Slice the bananas and arrange them on top of the caramel layer. Whip the cream and top the pie with it. Drizzle with chocolate syrup, if you like.

Answer 2

This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.
1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

6-8 servings

Answer 3

ENGLISH TRIFLE

1 (8") sponge layer or 2 pkgs. lady fingers
1 1/2 c. chopped strawberries
1/2 c. sugar
1/2 c. sherry
2 c. heavy cream, whipped
3 c. custard, cold (I use Bird's English Dessert Mix, using 4 tbsp. each of mix & sugar, 2 1/2 c. milk) 7 whole strawberries & mint leaves (garnish)

Put sponge cake or lady fingers in small pieces in the bottom of a glass serving bowl. Top with strawberries, sugar and sherry. Spoon in cold custard. Top with whipped cream and garnish with mint leaves and whole berries. Chill until ready to serve. Trifle can also be made in individual parfait glasses. Other fruits may be added in place of all or part of the strawberries. However, the total amount should not excess 1 1/2 cups. Drained fruit cocktail may be used.
Serves about 10 or 12. Chopped nuts may be added, if desired.

BANOFFEE PIE (IRISH)

12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375 ml of double cream
1/2 teaspoon powdered instant coffee
1 dessertspoon castor sugar
a little freshly ground coffee

Preheat the oven to gas mark 5 (400F).
Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.

The secret of this delicious pudding lies in the condensed milk. Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 5 hours making sure that the pan does not boil dry* (see CAUTION).

Remove the tin from the water and allow to cool completely before opening. Inside you will find the soft toffee filling (or use dulce de leche)

Method: Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lengthwise and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee.

*CAUTION: It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 5 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings. Serves 8-10.

Answer 4

if you go on www.allrecipes.com its a really good site that i use for all my baking. type in trifle / banoffee pie and it will bring up a list. it gives more options than the couple that you will get from here, you know they are real recipes rather than someone just making up quantities. they are rated and reviewed by peoplee who have made them, and they have pictures submitted by the people who have made it too. it just gives you more variety than a couple that 1 person swears is the best.

Answer 5

All ya gotta do is google the words and a plethora of pages come up. I find recipes that way all the time.

These items look good. I've never heard of either before, but I'm sure I'll go back to these pages and give them a try.

Answer 6

Irish Banoffee Pie
Graham Cracker Crust:


1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup turbinado sugar
3 Tsp. ground ginger
Filling:


1 (14-oz.) can sweetened condensed milk
2 bananas, sliced
2 cups whipping cream
For crust: Mix graham cracker crumbs, sugar, melted butter, and ginger until well blended. Press mixture into a ninee-inch pie plate and cool in refrigerator.

For filling: In a saucepan, boil an unopened can of sweetened condensed milk (not evaporated milk!) in water for three hours. Monitor closely to make sure there is always water in the pan. Remove can from heat and let cool 10 to 15 minutes. Open can and pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip the two cups of cream and spoon on top of bananas. Refrigerate before serving.


English triffle
Categories: Tamwt01
Yield: 8 servings
1 Frozen pound cake -; (10 3/4 oz)
⅓ c Sweet Sherry
½ c Raspberry jam
3 c Mixed berries (sliced strawberries;
Raspberries; blackberries, blueberries)
2 Kiwi fruit; peeled, and
Cut into chunks
2 Peaches; peeled, pitted,
And cut into chunks
=== CUSTARD ===
8 Egg yolks
1 ¼ c Sugar
1 ts Vanilla extract
2 c Milk; whole
½ pt Whipping cream
2 tb Powdered sugar
Strawberries; for garnish

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9-inch straight-sided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake. Heat the milk in top of double-boiler over medium-low heat until film forms on it. Beat the eggs with the sugar and vanilla in a double-boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours. Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries

Answer 7

here is a page with options for the banoffee pie on it... http://www.banoffee.co.uk/banoffee/recipes.html

and for the trifle here is one from the BBC
http://www.bbc.co.uk/food/recipes/database/traditionalenglishtr_71964.shtml

Answer 8

I've found the recipes you're looking for on the BBC website. these recipes are formulated by britains top chefs so should be good! good luck if the links don't work go to www.bbc.co.uk/food

Answer 9

1) cereal
step # 1: pour cereal ( any kind will be great)
step # 2: pour milk
and vua la you got cereal
anint that cool

2) pie
step # 1: go to marie calenders
step # 2: buy pie
ta da!!!!11

Answer 10

yup )cheddac - your answer here is befitting of your nickname - rubbish ! You should be ashamed of yourself. Are you having treatment? Boy oh boy, what a waste of space !