Mackemland
- Thread starter Cheik the room
- Start date
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Does it indeedy? How wonderfully uninteresting. What makes people laugh has very little to do with "mental capacity".
I took the Mensa test and nearly fell off my chair laughing at the first question. So much for IQ...
Well it got that right, then. First question, if I recall correctly, was along the lines of "Which one is the odd one out?"
a) Church
b) Town Hall
c) Museum
d) Bank
e) Dog
I like to think I got it right....
B
Billy Death
Guest
The museum as it is the only place you will find anyone with even the loosest of morals 
B
Billy Death
Guest
I would say both the dog & the museum as the others are full of twats.
B
Billy Death
Guest
Sunday Trifle
This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.
*Ready in 2 hours 25 mins
Ingredients
Serves: 8
5 trifle sponge cakes
5 tablespoons of raspberry jam, or as needed
200g punnet of fresh raspberries, or more if preferred
2 (284 ml) cartons double cream
3 egg yolks
30g (1 oz) caster sugar
60g (2 oz) toasted flaked almonds.
Preparation method
Prep: 2 hours 10 mins | Cook: 15 mins
1. Spread raspberry jam onto each piece of sponge cake.
2. Then break the sponge cakes into pieces and place in bottom of large glass bowl.
3. Sprinkle over the fresh raspberries.
4. Next make a custard by gently heating ONE carton of double cream in a small saucepan.
5. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
6. Now pour the warm cream into it, and stir like billyo! Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
7. Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
8. Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!
One hour chilling time is included in total time.
This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.
*Ready in 2 hours 25 mins
Ingredients
Serves: 8
5 trifle sponge cakes
5 tablespoons of raspberry jam, or as needed
200g punnet of fresh raspberries, or more if preferred
2 (284 ml) cartons double cream
3 egg yolks
30g (1 oz) caster sugar
60g (2 oz) toasted flaked almonds.
Preparation method
Prep: 2 hours 10 mins | Cook: 15 mins
1. Spread raspberry jam onto each piece of sponge cake.
2. Then break the sponge cakes into pieces and place in bottom of large glass bowl.
3. Sprinkle over the fresh raspberries.
4. Next make a custard by gently heating ONE carton of double cream in a small saucepan.
5. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
6. Now pour the warm cream into it, and stir like billyo! Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
7. Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
8. Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!
One hour chilling time is included in total time.
