Apricot Trifle

Name: Apricot Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: English, Scottish, British, European
Ingredients: 6 dried apricot halves, chopped; 315 milliliters apricot jam; 3 larges eggs; 887 milliliters prepared instant custard; 79 milliliters vegetable oil; 158 milliliters sweet wine, such as sherry, Marsala, or Muscat; 1 box yellow cake mix

The recipe Apricot Trifle is ready in approximately 45 minutes and is definitely an amazing dairy free option for lovers of Scottish food. One portion of this dish contains about 9g of protein, 21g of fat, and a total of 664 calories. This recipe serves 5. A mixture of instant custard, apricot jam, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert.

Instructions

Heat oven to 375 F. In a small bowl, soak the apricots in 3 tablespoons of the wine and set aside. Grease and flour a 9-by-13-inch baking pan. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Evenly spread the batter into the pan.

Ingredients you will need

Apricot

Spread

All Purpose Flour

Water

Egg

Wine

Cooking Oil

Equipment you will use

Mixing Bowl

Baking Pan

Oven

Place in oven and bake until a toothpick inserted into the cake's center comes out clean, 20 to 25 minutes.

Equipment you will use

Toothpicks

Oven

Let the cake cool in the pan for 15 minutes.

Equipment you will use

Frying Pan

Unmold the cake. Using a 3-inch round cookie cutter, cut 12 rounds from it. Use a serrated knife to split each round in half horizontally. With a pastry or basting brush, brush each of the 24 rounds with some of the remaining wine. To assemble a single serving of trifle, place one round into an individual serving dish. Top with a spoonful of the jam, then 2 tablespoons of the custard. Top with another layer of cake, jam, and custard.

Ingredients you will need

Custard