Chocolate Mould Trifle
From Recipes (illustrated baking booklet, 1930), 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 18. The excerpt below is the record exactly as published.
CHOCOLATE MOULD TRIFLE. Make a Sponge Cake with Green’s Sponge Mixture, and when cold, cut up and soak with Fruit Juice, Hot Milk or Sherry. Take a packet of Green’s - Chocolate Mould (Chocolate Blanc Mange) and make according to direc- tions, but use 14 pints Milk
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