INGREDIENTS
4 x DOUBLE CHOCOLATE CHIP MUFFINS
200g DARK CHOCOLATE
1 x PUNNET OF RASPBERRIES
2 x TABLESPOONS RASPBERRY JAM
2-3 x TABLESPOONS CHERRY BRANDY (OR ANY BOOZE)
1 x PINT BIRDS CUSTARD MADE UP (SEE HOW BELOW)
1 x PACKET OF FULL FAT PHILADELPHIA OR SIMILAR CREAM CHEESE
1 x 275ML POT OF DOUBLE CREAM
YOU WILL NEED A SERVING DISH OF SOME KIND, 4 PINT CAPACITY OR SIMILAR, OR PUT IN MUGS OR GLASSES IN PORTIONS, RAMEKINS ETC...
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How to make Bird's Custard Powder on the hob | www.birdscustard.co.uk
1. Put 2 tablespoons (35g) of custard powder and 1-2 tablespoons
(15g - 35g) of sugar in a basin.
2. Mix into a smooth paste with a little (approx. 2 tablespoons)
milk taken from 1 pint (568ml)
3. Heat the remaining milk to nearly boiling and pour
onto the custard mix, stirring well.
4. Return to the saucepan and bring to the boil over a
gentle heat, stirring continuously
HOW
If you don’t have ready-made custard, make up a pint of
birds custard and leave to cool completely...
Slice the chocolate muffins up in half and spread with the
raspberry jam and stick the slices back together then chop them again into 4
pieces and lie them in the bottom of the trifle bowl of dish you are using.
Stab the muffin with a fork and pour the booze on top.
Sprinkle the raspberries on the muffin.
Melt the chocolate in a bain-marie and put to one side to
cool slightly.
Put the cream cheese in a bowl and beat it with an electric
whisk. Add the cold custard and whisk them together. Then add the cooled,
melted chocolate and whisk together.
Pour the whole chocolate concoction over the muffins and
raspberries.
Leave to set slightly.
Whip the double cream to a floppy stage, not too thick and
spread onto the set chocolate custard mixture.
Grate the remaining chocolate and sprinkle on the top.
Grate the remaining chocolate and sprinkle on the top.
Chill in the fridge until serving.
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This is a modified version of Delia Smith's "Cheat's Chocolate Trifle" which I was asked to make for someone.
I couldn't find the cherries and bought all the ingredients from the local corner shop because it was so last minute, the shop didn't sell mascapone or fresh ready made custard so I improvised.
I also used raspberry jam instead of morello cherry conserve and cherry brandy instead of the alcohol Delia suggests... so overall a different recipe all together!
It turned out very well and a very different final result to the cherry trifle which is decadent and amazing. However I have modified that recipe too so I should really post that one on here too soon!
