April 18, 2013 by marksetchfield
Serves 4-6, prep time 20 minutes
1 tangerine jelly
5-6 pineapple rings
4 sponge fingers
3/4 pint vanilla custard
3/4 pint double cream
Chef says: One of the best things about my childhood was a trifle, and it’s so easy to make. I’ve use the old-school block, but powdered jelly works too. For the ultimate nostalgic twist, make up the pint of water with a dash of sherry!
Divide up the jelly block into a jug and add enough boiling water to cover the cubes. Heat in the microwave for one minute, stir and top up to a pint with cold water. In a medium-size glass dish, arrange the pineapple rings around the edge of the bowl. Fill the centre of the bowl with the sponge fingers. Gently pour the jelly over the top and leave to set in the fridge. Meanwhile, make up the custard mix; instant or powdered, it doesn’t matter as long as it sets. Once the jelly has set, pour the cooled custard over the top and chill in the fridge. Whisk the double cream and spoon over the top of the set custard. Decorate with chocolate sprinkles.