Was it a Portabello??

OMG that does sound good...anyone got the recipe?

We had that for our wedding cake, - White chocolate with raspberry I mean. Trifle would have been more scooping than slicing,

Gimme a mo and I will type it out, I tried looking for it yesterday.....here is a picture though (not good and the link stuff)

http://www.deliciousmagazine.co.uk/content/Magazine_7

I have a great recipe for a ginger and orange pud and it's REALLY quick and easy.

Get 2 packets of ginger nut biscuits (might be a prob finding them!!)
some orange juice and cointreau (cointreau optional)
whip up some heavy cream ( i guess you could use cool whip but I've never tried it)

all you do is dip each biscuit in to the orange juice and cointreau and then sandwich together with the whipped cream.
place the "sandwiched" ginger nuts together into a couple of long rolls and cover with more cream. Leave in fridge for a couple of hours so that the ginger biscuits go a bit soggy and then sprinkle with shaved chocolate before serving.

Mmmm - that does sound nice - I buy ginger snaps (which seem pretty much the same as ginger nuts) in central market or tom thumbs - they seem pretty readily available. My son takes a few in his lunch box to school - his mates seem to be liking them as well!

I used to do something similar with Mr Kipling's ginger cake. Putting pieces of mandarin oranges in with the cream is also nice.

my great unlce used to make this every christmas at a family party. The booze was never optional - and it was heaven on earth!

115g caster sugar
115g softened butter
2 large eggs
115g self raising flour
3 tbsp icing sugar
200g white chocolate chips
450g frozen or fresh raspberries
extra for decorating
250ml double cream
300g mascarpone
100ml amaretto liqueur
500ml thick ready made custard
100g plain chocolate

Preheat uven 375
Beat sugar and butter till creamy, add eggs 1 at a time....sift over flour and fold in gently. Stir 2/3 white choc and 1/4 of raspberries in to batter. Place 12 fairy cake cases in bun tin, half fill with batter and cook for 12-15 minutes till golden.

Lightly crush half remaining raspberries with 1tbsp of icing sugar and set aside.
whisk cream, mascarpone and icing sugar till smooth.
cut fairy cakes horrizontally and use to line bottom of dish or bowl, pressing into side so there are no gaps. Pour over the amaretto, top with crushed and whole raspberries, white chocolate. Tope with custard, then spoon over mascarpone. shave the dark chocolate with a cheese slicer and decorate top.

Thanks...it does sound delish. I see you use fairy cakes...from the picture I thought it was jam tarts.

Would you like to put the recipe in our recipe thread?

http://britishexpats.com/forum/showthread.php?t=435791

oooh, sounds good, that's like my Nabisco Chocolate Wafer Refrigerator Roll, over on the What Are you Eating for Xmas thread.

Done, thanks

Melly - I have to make 3 batches of these bad boys this festive season. Much like a loose woman, they always go down a treat:

caramels

FFS, the recipe spells Maldon incorrectly...

Also, have you made the recipe before? Do you need to use a candy thermometer?

Aye - made it about 4 times before (most recently on Friday night). I do have a candy thermometer but I suppose you don't really need one. Stirring for about 30 minutes on medium heat should do the trick. As long as it is pretty viscous and is coming away from the sides of the pot when you are stirring it. I made an arse of it one time using pecans instead of walnuts but nobody seemed to notice/care/mind. They are pretty addictive.