Trifle

One of the main things that people identify Christmas with, well at least one thing that stands out for me - is the family enjoying delicious trifle after a huge Christmas lunch has been enjoyed. This is a tried and tested recipe that has been passed down from my mother. A decadent dessert that will be enjoyed by all ages!

Ingredients:

• 1 sponge cake/swiss roll
• 1 large tin of fruit cocktail (+/- 800grams)
• custard
• red jelly and green jelly
• 250 ml fresh cream
• 100 grams pecan nuts (for decoration)

 Method:
1. Prepare the day before: empty the jelly packets into 2 separate square dishes (size-9cm*9cm) - add 1 cup boiling water to each, stir until dissolved. Place in the fridge
2. Slice the cake and layer in a pyrex dish (size-just smaller than an oven tray). Pour the juice from the fruit tin over the cake. Pack the fruit onto the cake
3. Make the custard mixture; 1 litre of milk + 4 tbsp of custard. Dissolve custard in a 1/4 cup of milk with 4 tsp of sugar. Add this mixture to boiling milk and stir until thickens
4. Whip the cream and layer on top of the custard.
5. Cut the jelly into small squares, add jelly and nuts onto the cream as decoration.