From Marsh Mash Summer 2012

Ingredients:

• 4 x Trifle Sponges, 8 Sponge Fingers or 6 x 1"(2.5 cm) squares of sponge cake
• 1 x 135g (4¾ oz) Slab Raspberry or Blackcurrant Jelly (I used Blackcurrant)
• 170ml (6 fl oz) Water
• Approximately 300ml (11fl oz) Biddenden Medium Cider (use sweet if you have a sweet tooth) taken from a 1ltr (1¾ pint) bottle – put the rest aside to drink
• 1 Green Dessert Apple, cored and cut into small pieces (leave the skin on to give a splash of colour)
• 1 pint (568ml) Milk
• 3 tbsp (54g/2oz) Custard Powder
• 1 tbsp (18g/¾ oz) Sugar
• 1 Packet Birds Dream Topping (33g)
• 150ml (¼ pint) Milk
• Sugar Strands/Bobbles or Fruit (Raspberries/Blackcurrants/Apple Slices)

OR for a real treat, use 300ml (10fl oz) Whipping Cream for the topping

Method:

Pour yourself a glass of the cider from the bottle – leaving enough for this recipe!!

Jelly Layer (makes approximately 1 pint (568ml);

Break the jelly slab up into a microwavable jug and add 170ml (6 fl oz) water, stir, heat up in the microwave for approx 1 minute (based on 750W oven), stirring every 15 seconds until cubes have dissolved (if you do not have a microwave, add the same amount of boiling water to the cubes and stir until dissolved). Make up to 1pint (568ml) with cider. Set to one side to cool a little.

Place sponges in glass dish (approx 3 pint/1¾ litre) and cover with chopped apple, pour over jelly, push apples pieces under jelly surface to make sure they are covered in jelly and set to one side to cool for about 30 minutes, cover with cling film and place in fridge to set for several hours.

Custard Layer (makes approximately 1 pint (568ml);

Once jelly has set, make up the custard. Put custard powder into a glass jug or basin (approx 2 pint/1170ml capacity), add 3tbs of sugar and 2 tbsp of milk from the pint measured and mix to a paste.

Put the rest of milk in a saucepan (non-stick if possible) and warm up on the hob/cooker top for about 3 minutes, stirring regularly – do not allow it to boil. Stir custard paste again and carefully add half of the warmed milk a little at a time, stirring well between each addition. Once mixed, pour custard back in to the rest of the warm milk and heat through, stirring all the time, until thick – do not leave unattended or allow to boil. Turn heat off, remove pan and allow custard to cool until cold – stir every few minutes to prevent a skin forming (custard thickens during cooling, this is normal).

When completely cold, stir custard and carefully pour over the jelly and put in to fridge for about 30 minutes to allow the custard to set - cover dish with cling film to prevent skin from forming.

Topping Layer (makes approximately ½ pint (300ml);

Pour 150ml (¼ pint) milk into a mixing bowl or jug and sprinkle on contents of Dream Topping packet. Whisk hard for about 2 minutes (preferably with an electric whisk) until topping is light and fluffy. Pour over custard, cover with cling film and put in fridge until ready to serve.

If using cream, whip until it holds its shape, pour over the custard and place in the fridge until ready to serve.

To serve;

Decorate with Sugar Strands/Bobbles or Fruit. Best served in individual glass dishes, shared with friends and a glass of Biddenden Cider!

Shirley Johnson
, AFRM CAMRA Branch Member