| 4 | oz | Margarine |
| 4 | oz | Soft brown sugar |
| 2 | | Beaten eggs |
| | Grated rind and juice of 1 orange |
| 4 | tb | Guinnes; (stout) |
| 1 | sm | Apple; peeled, cored and grated |
| 4 | oz | Fresh white bread-crumbs |
| 2 | oz | Blanched and chopped almonds |
| 2 | oz | Cut mixed peel |
| 1/2 | lb | Currants |
| 6 | oz | Sultanas; (white risins) |
| 4 | oz | Plain flour |
| 1 | pn | Each of salt; nutmeg and mixed spice |
| | WINE SAUCE |
| 2 | | Egg yolks |
| 2 | oz | Caster; (superfine) sugar |
| 2 | | Level teaspoons cornflour; (cornstarch) |
| 8 | fl | Kosher wine or port |
| 1 | tb | Brandy or orange-flavoured liqueur; (up to 2) |
| | SABAYON SAUCE |
| 2 | | Egg yolks |
| 4 | fl | Sweet sherry or white dessert wine |
| 1 | | Level tablespoon caster; (superfine) sugar |
| | CHANUCAH TRIFLE |
| 1/2 | lg | Swiss roll; (jelly roll) |
| 1 | pt | Custard; (see recipes below) |
| 4 | tb | Kosher wine |
| 5 | fl | Double; (heavy) cream |
| 1 | | Cupful; (approx) fresh or canned fruit salad |
| 4 | tb | Fruit syrup from any canned fruit |
| | POWDER CUSTARD |
| 1 | pt | Milk |
| 2 | tb | (level) custard powder ; (vainilla pudding mix) |
| 1 | tb | (level) caste (superfine) sugar |
| 1 | | Egg yolk |
| | EGG CUSTARD |
| 1 | pt | Milk |
| 2 | | Whole eggs |
| 2 | oz | Sugar |
| | Few drops vanilla essence; (extract) |
| 1 | ts | (level) cornflour ; (cornstarch) |
