TRIFLE: 1 litre milk, 4 tbsp custard powder, 1pkt green gage jelly, 1 pkt Raspberry jelly, 1 pineapple jelly, 1pkt Marie biscuit or trifle sponge, 250ml fresh cream, 1 tin canned sliced peaches, Nuts ( optional) METHOD: Prepare jellies as indicated on packet in seperate and par set. Prepare custard and cool off completely. Whip fresh cream. Layer bowl with biscuit or cake and pour over 2 tbsp of each jelly, custard and cream. Top with pieces of canned fruit and nuts. Repeat with pieces above 2 to 3 times. Decorate with fresh cream and nuts and set for 2 hours.
Posted on: Tue, 04 Nov 2014 10:06:26 +0000
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