APFK RATING: EASY
Fruity, fun and full of flavour. I make so many different trifle recipes for anytime of the year. This was super easy, quick and simple to do, perfect pudding to make with the children for an end of the week treat.
Apologies for taking ages to post again I went on a small trip south of NSW, to Jervis Bay, the whitest sand in the world at Hyams beach.
What you will need:
- Strawberries & Apricots (any fruit)
- Sponge Cake or Sponge Fingers
- 1 Packet of Strawberry Jelly
- 2 tbsp Brandy/Sherry/Orange Juice
- 2 cups Vanilla Custard carton/packet
- 200ml Thickened Cream
- 100ml Sour Cream
- Almond Flakes
We used up what was leftover in the fridge, you can double the ingredients, depending on the size of the bowl you choose.
1.Select your bowl. Cut up the sponge into rectangular pieces and chop the fruit into half.
2. In a separate bowl, pour the sachet of jelly powder, follow the instructions on the back with how much water you need to use. Stir and set aside to cool for later.
3. Layer and spread the piece of sponge along with the fruit, leaving some for decorations on top. Drizzle the brandy/sherry/OJ roughly over the sponge and pour the cooled jelly mixture on top. Pop it into the fridge for 30 mins or until the jelly has set.
4. In another bowl, pour the thickened cream and sour cream in together.
5. Using an electric mixer, mix well until all combined and the cream thickens.
6. Start the layering!
Take your serving dish out of the fridge, check the jelly has set. Then pour your custard over, making sure its all covered, so it creates a thick layer.
7. Then over the custard, pour and spread the cream mixture.
Sprinkle over the almond flakes and 100,00 which are fun for the children.
9. Put the finished trifle into the fridge to chill ready for later.
Tips: More ingredients creates thicker and neater layers. The children and I had a lot of fun making and eating the ingredients as we went along. All the different textures and flavours make this pudding so delicious and fun.