Trifle
The traditional trifle your Granny would make. Jelly, trifle sponges, custard and fresh cream.
Servings: 6
Ingredients
- 1 pint Jelly (Jello) approx.
- 1 tin Fruit Cocktail 415g
- 4-8 Trifle Sponges or Sponge Fingers
- 1 pint Custard approx.
- 300 ml Double or Whipping Cream (Heavy or Whipping Cream)
- Sprinkles or Chocolate Flake
Instructions
- Start by preparing your jelly, as per the pack instructions. This will be dependant on the kind of jelly you are using, but generally this will involving dissolving the jelly mixture in boiling water and topping this up with cool water.
- Pour your jelly mixture into your trifle bowl. Add your trifle sponges/sponge fingers, breaking them in half if you feel necessary. The sponges may try to float at first but they should stay in place once they start to soak up the jelly mixture. Drain the juice from your fruit cocktail, before adding to the jelly mixture also.
- Refrigerate your jelly base as per the jelly packs instructions (usually a few hours). Once the jelly has set, prepare the custard as per the pack instructions. If using a powdered custard, add a little extra powder to allow your custard to be a little thicker.
- Let the custard cool a little before pouring it over your jelly base. spread the custard to the edges of the bowl and allow to cool completely in the fridge.
- Once your custard has cooled and set slightly, prepare your cream. In a large bowl, whip your cream until you have stiff peaks (ie. it's thick, creamy and can hold it's own weight). be cautious not to overwhip your cream.
- Spread the cream on top of the custard layer, bringing it right to the edges. Alternatively you can pipe your cream on, if you are feeling creative. Finish your trifle with some sprinkles or crushed chocolate flake.