Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
721
Calories
19g
Protein
28g
Fat
92g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Egg yolks - 3,
- Caster sugar - 50 g (2 oz),
- Cocoa - 4 tsp,
- Milk - 300 ml (pint),
- Vanilla essence - 1 tsp,
- Rum - 3 tbsp,
- Whipping cream - 150 ml (* pint), whipped,
- Trifle sponges - 8,
- Pear jam - 2 tbsp,
- Pears in juice - 1 x 425 g (15 oz) can,
- Chocolate,
- almonds and a cherry.
- =
Directions
1
1. Cream the egg yolks, sugar and cocoa until fluffy. Bring milk and essence to the boil, pour over egg mixture, whisk and add the rum. Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens. Cool. Fold in most of the cream.
2
2. Split the sponges, spread with jam, arrange sponges and pears in the base of a serving bowl, use some of the juice to moisten sponges.
3
3. Cover with chocolate sauce, decorate with remaining cream, chocolate, almonds and the cherry.
Recipe sourced from
fandom