This trifle recipe is perfect if you are looking for an idea for dessert. You can wow your guests with individual desserts which can be personalised. Or if you just feel like being creative then making a trifle is a great way to do this. The 60 minutes preparation time includes some of the refrigeration time. Some extra time may be required.
For this recipe 227g of fruit cocktail was used. You can use more or even use fresh fruit instead, it depends on choice and convenience. Drain the contents of the can by using a strainer, ensure all the juice has drained, a paper towel can be used to soak up any excess liquid.
Place a bowl under the strainer and let it strain whilst you prepare the jelly
The instructions for preparing jelly vary from mixture to mixture, it’s best to check the back of the pack. This mixture required the crystals to be mixed with 400ml of boiling water.
Remember to mix well
Let the jelly mixture cool for a minute, keep stirring it every now and then.
Evenly distribute the fruit into the chosen serving glasses. If you have leftover sponge cake then small pieces can also be added with the fruit. Pour the jelly mixture evenly in the glasses.
Take care that the jelly mixture isn't too hot or the glass may crack
Let that cool for 5 minutes, then pop them in the fridge for at least 20 minutes.
The next step after the jelly has cooled is to make the custard. Again each custard powder brand will have its own instructions, some require hot water whilst others are made with fresh milk. This particular one required 1 pint of milk and 2 tbsp of sugar. A paste was made using the custard powder, sugar and a little bit of milk.
This is what it should look like
Heat the milk stirring occasionally. When it starts to boil slowly pour in the custard paste. At this point constant stirring will be required to avoid lumps. Once the mixture is boiling turn off the heat.
Pour the custard into a jug and allow to cool for a few minutes. Then pour the custard on to the jelly from the fridge. Allow to cool at room temperature for 10 minutes. Put them in the fridge for at least 20 minutes.
Whisk 300ml of double cream. Using a piping bag distribute the cream evenly.
Decorate the topping with your chosen ingredients.
Refrigerate for at least another 20 minutes then serve and enjoy.