Traidhfeal Rùbraib is Uigheagain
Gritheidean Compote Rùbraib
500g rùbrab
500g siùcar gràineach
Geàrr an rùbrab na chnapan agus cuir iad ann am pana meadhanach mòr.
Dòirt an siùcar air am muin agus cuir air teas ìosal iad leis a' mhullach air.
Bruich iad leis a' mhullach air airson mu 5 mionaidean no nuair a thòisicheas e a' goil, le builgeanan ag èirigh às. Nuair a thòisicheas sin, thoir mullach a' phana dheth agus cùm ort ga bhruich, ga mheasgachadh a h-uile 5 mionaidean gus am bi e coltach ri siorap thiugh.
Leig leis fuarachadh.
Gritheidean Uigheagan
50g stalc-arbhair
50g siùcar gràineach
500g bainne slàn
¼ salann-mara mìn
1 spàin-teatha brìgh bhanila
4 buidheagain uigh
400g bàrr dùbailte
Measgaich an stalc-arbhair, an siùcar, agus rud beag bainne ann am bobhla mòr teas-dhìonach agus sgiot e gus taois a dhèanamh.
Cuir an còrr dhen bhainne a-steach agus sgiot a h-uile càil còmhla.
Cuir ris brìgh bhanila, na 4 buidheagain, agus rud beag salainn.
Cuir am pana air teas meadhanach agus sgiot e fad an t-siubhail, a sgròbadh bonn agus oir a' phana. Cùm ort le sin gus am fàs e tiugh.
Thoir far an teas e agus dòirt ann am bobhla eile e, còmhdaich e agus cuir ann am frids e, gus am fuaraich e.
Aon uair is gu bheil e fuar, thoir a-mach às a frids e.
Sgiot am bàrr ann am measgadair gus an tig e gu ìre is gun cùm e a chruth air an sgiotag – sgùrran cruaidh.
Cleachd spàin airson am bàrr a chur dhan uigheagan agus sgiot a-steach e, a' cur mu chairteal dhen bhàrr a-steach mus tòisich thu ga mheasgachadh. An uairsin, cuir an còrr a-steach agus paisg a-steach e gu socair.
Airson an traidhfeal a dhèanamh
60 spuinnse traidhfeal, air neo an urrad a dh’fheumas tu a-rèir a’ bhobhla agad
650g sùbhagan ùrail, air an glanadh is air an tiormachadh.
Siùcar fùdair a nì còmhdach dustach.
Tòisich le bhith a' cur ìre de spuinnsean traidhfeal dhan bhobhla. Cuir beagan dhen uigheagan air a' mhuin agus beagan dhen compote rùbrab air muin sin. Dèan na h-ìrean seo a-rithist is a-rithist, a' crìochnachadh le ìre de uigheagan.
Sgeadaich le sùbhagan timcheall air oir an traidhfeil.
Cuir beagan siùcar fùdair air a mhuin, mar dhust.
Cuir film-còmhdachaidh air a' bhobhla agus cuir dhan frids e airson 12 uair a thìde.
Rhubarb and Custard Trifle
Rhubarb compote
500g rhubarb
500g granulated sgar
Chop the rhubarb into chunks and put them in a medium pan.
Pour the sugar over it and place on a low heat with the lid on.
Cook covered for about 5 minutes or until the mixture starts to bubble. Once it starts bubbling, remove the lid and continue to cook, stirring every 5 minutes until it has become a thick syrupy consistency.
Allow to cool.
Custard
50g cornflour
50g granulated sugar
500g whole milk
¼ fine sea salt
1 teaspoon vanilla extract
4 egg yolks
400g double cream
Mix the cornflour, sugar and a little milk in a large heatproof bowl and whisk to make paste.
Add the rest of the milk and whisk together.
Add vanilla essence, 4 egg yolks and a pinch of salt.
Put the pan on a medium heat and whisk continually, scraping the bottom of the pan and edges. Continue whisking until it gets thick.
Remove from the heat and pour into another bowl, cover and place in the fridge to cool.
Once cool, remove from the fridge.
Whisk the cream in a mixer to form stiff peaks.
Then spoon the cream into the custard and whisk through, adding about a quarter first before whisking. Then add the remaining cream and gently fold through.
To assemble the trifle
60 trifle sponges, or as many as you need depending on your bowl
650g fresh raspberries, rinsed and dried off.
Icing sugar for dusting.
Start layering your bowl with a layer of sponge fingers. Layer with some of the custard and then a layer of the rhubarb compote. Repeat the layering ending with a layer of custard.
Decorate with fresh raspberries around the outer edge of the trifle.
Dust with icing sugar.
Cover with cling film and place in the fridge for 12 hours.
