Easy Trifle

Ingredients

Ingredients:
Sponge fingers or slices of sponge cake/Swiss roll/ madeira cake
135g block or 85g packet of raspberry jelly
415g tin Fruit Cocktail or tinned peaches (drained, keeping the juice)
Packet of custard powder or 500g carton of ready-to-serve custard
170mls carton cream (whipped)
4 tablespoons sherry or apple/cranberry juice

Toppings/To decorate:
Chopped walnuts
Flaked almonds (gently toasted)
Raspberries (fresh or frozen)
Grated or flaked chocolate

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Method

Method

Dissolve the jelly block/sachet in 300mls/1/2 pint of boiling water, stirring well. Bring up to 600mls/1pint with the juice drained from the tinned fruit and apple/cranberry juice or sherry.
Slice sponge cake and arrange in the base of a large bowl.
Pour over the jelly mixture, press down well with the back of a spoon and smooth the top. Allow to set.
Place the fruit cocktail on top of the jelly and sponge layer, then pour over the custard and spread evenly, next spread over the whipped cream.

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Easy Trifle

A quick and easy dessert for Christmas or other special occasion, that can be prepared quickly and ahead of time.

Ingredients

Method