Ingredients
- 100g each of raspberries and blueberries
- 50 ml dessert wine
- soured cream, to serve
- 50 g butter
- 75 g sugar
- 225 g self-raising flour
- 5 g baking powder
- 150 g blueberries
- zest of 1 bergamot lemons
- 225 ml milk
- 4 eggs
- juice and zest of 6 lemons
- 200 g sugar
- 125 g butter
- 150 ml soured cream
- 75 g icing sugar, sifted
Description
Well Worth The Special Effort Needed, Simon Rimmer`s Luscious Lemon Curd Trifle Is Sure To Be A Sweet Success
UK TV
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