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Trifle Sundae

Cooking Time
25 min Minutes
Ingredients
8
Portions
12 portions

Ingredients

8 Total
  • 450 g Country Range Chocolate Sponge Mix
  • 225 ml cold water
  • For the raspberry compote:
  • Country Range RTS Custard
  • Country Range Whipping Cream, whipped
  • grated chocolate
  • Country Range Glacé Cherries
  • Country Range Vanilla Ice Cream

Method

  • 1

    Step 1

    Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  • 2

    Step 2

    Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  • 3

    Step 3

    Spoon the raspberry compote on top of the sponge.
  • 4

    Step 4

    Pipe or spoon the custard, layering it on top of the compote.
  • 5

    Step 5

    Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  • 6

    Step 6

    Pipe the whipped cream onto the ice cream and top with a glacé cherry.

Ingredients

8 Total
  • 450 g Country Range Chocolate Sponge Mix
  • 225 ml cold water
  • For the raspberry compote:
  • Country Range RTS Custard
  • Country Range Whipping Cream, whipped
  • grated chocolate
  • Country Range Glacé Cherries
  • Country Range Vanilla Ice Cream

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