TRIFLE
x unfilled sponge available from supermarkets
Port
2 x tins of 410g dark cherries
2 x port wine jellies
cream and fresh cherries for garnish
Custard
1 litre of milk
4 tablespoons of custard powder
Method:
Simply buy an unfilled sponge available from supermarkets. Cut into strips and place in a bowl. Cover well with Port. Drain two tins of 410g dark cherries, using one tin for each trifle. Prepare two port wine jellies and tip over fruit and cake. Put in the fridge to set overnight if possible.
The following day, make thick custard with one litre of milk and about four tablespoons of custard powder. Pour over trifles and refrigerate again. Lastly top with whipped cream and decorate with fresh cherries. And Thelma says don't use bought custard because it's yuk and too runny!
Serving Suggestion: Top with whipped cream and decorate with fresh cherries.
ingredients
3 x 250g packets jam rollettes
1½ cups sherry
825g tinned plums
825g tinned sliced peaches
425g whole black cherries, drained and pitted
600ml prepared custard
300ml thickened cream
1 pineapple jelly, prepared
1 port wine jelly, prepared
1 punnet blueberries
1 punnet strawberries
method
Unroll the rollettes and line a glass bowl. Sprinkle with a little sherry.
Drain and stone the plums reserving ½ cup of the plum juice. Drain the peaches. Randomly, add ½ tin of plums, peaches and half of the port wine jelly.
Spoon over one third of the custard. Next layer more rollettes. Sprinkle with more sherry and pour over half of the cream.
Spoon over half the tin of pitted black cherries, the rest of the plums, a drizzle of the plum juice and half of the pineapple jelly.
Then more rollettes, sherry, more custard, finish the pineapple and port wine jelly, rest of the cherries and peaches. peaches.
Finish off with the rollettes, sherry, custard and cream. Leave in the refrigerator for a few hours. Just before serving, garnish with the berries.
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