I’d like to share something lovely with you. Yes, you, because I feel we are now intimate.
At the moment, Sister the Second is staying with me, to help out during the Easter Holiday. She has been a Trojan, entertaining my children in super and Aunterly ways. Having eaten our own body weight in fish and chips, chocolate and a rather palatable Sauvignan Blanc this evening, I thought it was time to take the gloves off.
Irish Alice and I have something of an excellent and, might I suggest, well-earned reputation for being enthusiastic parishioners in the congregation of St Bacchus-on-the-Wold and, after a night of devotion, we have acquired the taste for a little ‘pudding’. Enter the Rhubarb and Custard.
Rhubarb and Custard, despite the name, has nothing to do with either rhubarb or custard, but is instead a glorious combination of Chambord and Advocaat. Chambord is a French liqueur made with raspberries, other fruit, herbs and honey. Advocaat is something you give to your Granny *.
Take a shot glass or very small sherry glass and half fill it with Chambord
Top it up to the rim with advocaat
Admire how beautifully it floats
Tip the whole lot into your mouth and slosh it around a bit
Revel in the fact that it tastes just like trifle but without the nasty surprise of sponge
Repeat until fade……
Sister the Second liked it a lot, if that’s any help.
I’m going to bed now.
* Advocaat can also be mixed with lemonade and topped with a maraschino cherry. This is called a Snowball. It is unpleasantly retro but a guilty pleasure best enjoyed just before the cheese and pineapple.