(at time of publication)
- 225g sponge cake
- 2 tablespoons raspberry jamjellyX
- ¼ cup sherry
- 425g can fruit salad in natural juice
- 4 tablespoons custard powder
- 3 tablespoons sugar
- 2 cups skim milk
- ¼ cup chopped nuts
- 1 punnet berries (eg strawberries or raspberries)
- 1 cup Greek yoghurt (optional – sweeten with honey or icingfrostingX sugar if you like)
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1 Cut sponge cake in half horizontally and spread the cut surface with jam; sandwich the halves back together. Cut into cubes and then put half into a medium-sized glass bowl. Drizzle half of the sherry over the sponge then half of the fruit salad and juice. Add remaining sponge, sherry and fruit salad and set aside.
2 In a saucepan mix the custard powder, sugar and 1/4 cup of the milk to a smooth paste. Add remaining milk and cook over a low heat, stirring constantly, until the mixture boils and thickens. Remove from the heat, cover and leave to cool.
3 Pour custard over cake and fruit and chill until set. Cover top with Greek yoghurt (if using) then/otherwise decorate with berries and nuts.
If you’re in a hurry, throw together a delicious trifle using a jam roll (cut into slices), ready-made custard and a can of fruit. Layer them together in a glass bowl and leave as long as possible before serving. People always ask for the recipe and can’t believe how easy it is!
Traditional trifle (per serve)
Total energy 1765kJ
Total fat 22.8g (12.7g saturated fat)
HFG trifle (per serve)
Total energy 1280kJ
Total fat 8.8g (4.3g saturated fat)
Nutrition Info (per serve)
Total fat 8.8g
–Saturated fat 4.3g
Dietary fibre 2.3g
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