Trifle

Serves:

4

Ingredients

• 12 sponge fingers or 1 bought sponge cake
• 1 packet raspberry jelly
• 1 cup frozen or fresh raspberries
• 1 cup canned or fresh peach slices
• 2 tablespoons custard powder
• 2 cups milk
• 150mL thin cream, whipped
• Grated chocolate to decorate

Method

Line the base of a glass bowl (mine is 18cm diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and the sides.

Dissolve jelly crystals in 250mL of boiling water and then add cold water to 500mL. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process). Prepare custard by dissolving custard powder in 1/2 cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.

Chop up set raspberry jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard. Top with whipped cream and grated chocolate.

Refrigerate until needed.

Notes:

• Trifles are generally not very exotic, but they are such a tasty combination of sponge cake, jelly, fruit and creamy custard. Even better, they can be made in stages and feed a small army.
• I like to set the jelly before adding it to the sponge because I prefer my sponge to be ‘spongy’ and not soggy. But if you aren‰Ûªt bothered by this, just pour the jelly straight onto the sponge.
• Mum always decorated the top of our trifles with Crushed Nuts, which caused much mirth as we grew older. Unfortunately, they are now called ‘granulated nuts’… nowhere near as amusing.
• Buy some thick prepared custard to make this recipe even simpler to make.
• Use low-fat milk to make the custard, or buy low-fat custard, and omit the cream to make this a low-fat dessert.
• Recipe created by Melissa Hughes for Kidspot.