Trifle

By Andrew Walbran

I usually make this to have after Christmas dinner.

Prep Time: 40 minutes

Set time: 24 hours

Yield: 10 servings

Tags: pudding, jelly

Cuisine: NZ

Ingredients:

• 1 can peaches
• sponge cake
• 1 packet raspberry or strawberry jelly
• 500 mL custard
• 250 mL cream
• grated dark chocolate
• strawberries or raspberries

Instructions:

Drain a can of peach slices, reserving the juice. Chop the peach slices into 2 or 3 pieces each, then place them at the bottom of a glass bowl.

Break or cut the sponge into pieces and place them in the bowl on top of the peaches.

Make up jelly according to packet instructions, but use the peach juice in place of some of the water. Pour it over the sponge, making sure all the sponge gets soaked, and put the bowl in the fridge for several hours or overnight until the jelly sets.

Once the jelly is set, make up the custard, let it cool a bit and then pour it over the sponge and jelly. Put it back into the fridge to cool for an hour or more.

Not too long before serving, whip the cream until it is stiff but not too stiff, and spread it over the custard.

Grate some chocolate over the trifle, then cut the strawberries in half or quarters and arrange them on top.