Classic Trifle

3 November 2016

100g packet strawberry jelly crystals
300g ready-made jam roll
¼ cup sherry
425g tin sliced peaches, drained
300ml cream, whipped
1 punnet strawberries hulled and halved

2 Tbsp Royal Custard Powder
2 Tbsp caster sugar
2 cups milk
1 tsp vanilla essence

Make jelly according to directions on packet, refrigerate until jelly is partly set. Cut sponge roll into thin 1cm slices, place over base and around side of a large glass serving bowl and sprinkle with sherry. Pour partly set jelly over the sponge roll and refrigerate until the jelly is set.
Custard: blend Probrands Custard Powder and sugar with a little milk, stir in the remaining milk and constantly stir over heat until custard boils and thickens. Stir in vanilla, cover and leave to cool.
Place peaches over the jelly pour the custard over and top with whipped cream and strawberries


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