Trifle Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 125. The excerpt below is the record exactly as published.
Trifle Pudding. Take 4 penny spongecakes or 12 finger biscuits, cut in two, and spread with raspberry or other jam. Dissolve a jelly square, and, when half cold, pour over spongecakes, w'hich have been placed in a glass dish. When cold, put wdiipped cream on the to
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