White Sugar
The uniform size of the...
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Desserts
Banana Trifle
20 mins
Easy
6
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- Ingredients
- Method
Ingredients
- 6-8 Slices of Stale Sponge or Cake
- 2 Tablespoons Lemon Curd
- 6 Bananas
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Chelsea White Sugar
- 4 Prepared Pineapple Jellies
- 300m Prepared Dairy Custard
- 300ml Cream, whipped
- 4 Tablespoons Toasted Flaked Almonds
Chelsea Products in Recipe
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Method
Arrange sufficient slices of sponges on bottom of bowl. Spread lemon curd over slices.
Puree bananas, lemon juice and Chelsea White Sugar in blender or food processor.
Lightly spread banana mixture over sponge cake.
Place jellies in a bowl and lightly fork. Top banana mixture with jelly.
Lightly stir in whipped cream to custard and spoon over jelly.
Refrigerate until needed.
Chelsea Products in Recipe
White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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