WHIPPED WOMEN COM RECIPES

Steps:

• Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
• Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
• Transfer cooked pikelets to a wire rack. Serve warm with jam and cream.

Steps:

• Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
• Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.
• Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
• Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
• Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large fluted tube; pipe over top of trifle. Refrigerate 3 hours or overnight.
• Serve trifle topped with maraschino cherries, if you like.