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Trifle

Trifle

 
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Method

Roughly cube the jellies and the sponge cake.
Mix the cubed jellies and sponge cake with the peach slices.
Spoon the cubed mixture into 1 large or 6 - 8 individual serving bowls.
Pour over the custard and top with the whipped cream.
Garnish with chopped cherries and leave in fridge for 1 - 2 hours before serving

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Ingredients

1 x 80 g packet Moir’s Strawberry Jelly, prepared as per instructions on pack
1 x 80 g packet Moir’s Greengage Jelly, prepared as per instructions on pack
1 sponge or Madeira cake, bought from your local supermarket
1 x 410 g can peach slices, drained
250 ml (1 cup) Moir’s Custard, prepared as per instructions on pack (thickness as desired)
250 ml (1 cup) whipped fresh cream Moir’s Red & Green Cherries, chopped (optional)

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