A form of Trifle basd on sponge, ratafia and macaroons with a rich home-made wine, topped with custard and decorated with nuts. Known from newspaper reports at least since the 1930's, eg; Taunton Courier, and Western Advertiser - Wednesday 2 August 1933, p2.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
611. WASSAIL CUSTARD (Hertfordshire)
Line a dish with slices of stale sponge cakes, ratafia biscuits, and macaroons. Mix the juice of a lemon with a little raisin wine and pour it over the cakes. When these have quite absorbed the liquor, pour a pint of good custard over, and decorate the top with angelica, chopped cherries, and a little chopped pistachio nut.
See also: Wassail Bowl
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