Trifle

Layered jelly, sponge, fruit, custard and cream - this classic British trifle is nostalgic, make-ahead and a real crowd pleaser.

📝 Ingredients

• 1 pint Jelly (approx.)
• 1 tin Fruit Cocktail (usually 410g (15oz))
• 4-8 Trifle Sponges or Sponge Fingers
• 1 pint Custard (approx.)
• 300 ml Double or Whipping Cream
• Sprinkles or Chocolate Flake (optional)

👨‍🍳 Instructions

1. 1Start 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.
2. 2Pour 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.
3. 3Refrigerate 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.
4. 4Let 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.
5. 5Once 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 its own weight). Be cautious not to overwhip your cream.
6. 6Spread 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.