www.odlums.ie
/recipes/old-fashioned-trifle/
What you need:
- Sponge (made from scratch or with Odlums Classic Sponge Mix)
- 135g block Raspberry Jelly
- 415g tin Fruit Cocktail (drained, keeping the juice)
- 4 tablespoons Sherry (optional)
- 500g carton Ready to Serve Custard
- 170ml carton Cream (whipped)
To Decorate
- Shamrock Chopped Walnuts, Flaked Almonds (gently toasted), Grated Chocolate or Hundreds & Thousands
How to:
- Dissolve jelly in 300ml/½pt of boiling water, stirring well. Bring up to 600ml/1pt with the reserved juice, sherry if used, and water.
- Slice sponge into fingers/strips and arrange in the base of a large glass bowl.
- Pour over the jelly mixture, press down well with the back of a spoon and smooth the top. Allow to set.
- Place the fruit cocktail on top of the jelly and sponge layer, then pour over the custard and spread evenly, next spread over the whipped cream and finally sprinkle with preferred topping.
What you need:
- Sponge (made from scratch or with Odlums Classic Sponge Mix)
- 135g block Raspberry Jelly
- 415g tin Fruit Cocktail (drained, keeping the juice)
- 4 tablespoons Sherry (optional)
- 500g carton Ready to Serve Custard
- 170ml carton Cream (whipped)
To Decorate
- Shamrock Chopped Walnuts, Flaked Almonds (gently toasted), Grated Chocolate or Hundreds & Thousands
How to:
- Dissolve jelly in 300ml/½pt of boiling water, stirring well. Bring up to 600ml/1pt with the reserved juice, sherry if used, and water.
- Slice sponge into fingers/strips and arrange in the base of a large glass bowl.
- Pour over the jelly mixture, press down well with the back of a spoon and smooth the top. Allow to set.
- Place the fruit cocktail on top of the jelly and sponge layer, then pour over the custard and spread evenly, next spread over the whipped cream and finally sprinkle with preferred topping.
