This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name. At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.
This cutting from the Herald Sun Checkout cooking page says ‘any old trifle is dead easy, but a “great” trifle has mystique’. A trifle overdone perhaps, but a good trifle is a great summer dessert. These versions seem to have come from the inaugural ‘Great Trifle’ competition – unsurprisingly not a competition that’s around anymore. Equally I’m not quite sure of how these recipes would work today, but there’s some interesting combinations in them!!!!!
With Easter so close and Hot Cross Buns everywhere it seems like a great time to share a couple of Hot Cross Bun recipes. My son in law loves Hot Cross Buns so I made this dessert for him to try last weekend. The Hot Cross Bun & chocolate base was great, but we all agreed that the topping needed a bit more custard and less cream. It’s well worth trying though.
When I was growing up the one thing that that Dad always had growing in the garden was rhubarb. Its giant green leaves and red stalks filled one corner of his veggie patch and never seemed to die off. Luckily Dad liked eating it so Mum stewed it up with some sugar and served it with custard for dessert – quite often. I don’t know about my brothers, but it was never one of my favourites and I’ve been greatly surprised to see that it has come back into fashion – who would have thought? I think this recipe at least would be sweet enough to counteract some of the tartness I didn’t like.