Gramma Durbins Trifle Cake Recipes

Steps:

• First, make the sponge. Heat the oven to 190C/170C fan/gas mark 5. Butter and line the base of a deep 18cm loose-bottomed cake tin. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs, flour, ¼ tsp salt and beat again until smooth and creamy. Spoon into the prepared tin and level the surface. Bake for 45-50 mins until a skewer inserted in the centre comes out clean. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
• Meanwhile, make the custard. Mix the custard powder and sugar together in a saucepan with a little of the milk to make a smooth paste. Whisk in the rest of the milk and slowly bring to the boil, stirring until the custard is smooth and thick. Remove from the heat and cover the surface of the custard with a disc of baking parchment. Set aside to cool.
• Using a small sharp knife, score a circle in the top of the cake 2.5cm from the edge. Carefully hollow out the cake leaving the base 3 -4cm thick. Drizzle over the sherry and scatter the raspberries over the base.
• Pour the cooled custard over the raspberries and chill for at least 2 hrs or until ready to serve.
• Whisk the whipping cream and caster sugar together until it forms firm peaks. Swirl or pipe the cream on top of the cake. Decorate with the sliced figs, pomegranate seeds and pistachios. Slice to serve.

Steps:

• In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy if desired.

Steps:

• Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.