Scottish Recipes: Whim Wham

A very simple recipe for a delicious and swiftly made trifle. It originates from 18th century Scotland, when the word whim-wham was used to describe something light and fanciful.

Recipe Ingredients:

Butter - 25g (1 oz )
Blanched almonds - 50g (2 oz )
Sugar - 25g (1 oz )
Trifle sponge fingers - 30
Sweet sherry - 150ml (¼ pint)
Brandy - 4 tablespoon
Orange - 1 large, zest and juice
Double cream - 300ml (½ pint)
Natural yogurt - 300g (11 oz )

Preparation Method:

Serves 6

Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.

About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange zest and juice over and leave to soak for 30 minutes.

Whip the cream until it just holds its shape, then gently fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

---

<< Return to the Scottish Recipes home page <<

---

All material in the site Glasgow Guide is copyright of the Glasgow Guide Organisation. This material is for your own private use only, and no part of the site may be reproduced, amended, modified, copied, or transmitted to third parties, by any means whatsoever without the prior written permission of the copyright owner. All rights reserved.

Glasgow Hotels: book cheap hotels in Glasgow online now