Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
135g pack raspberry jelly
A large Madeira cake
312g can mandarins, drained
2 x 125g punnets raspberries
6 tablespoons amontillado sherry
500g tub fresh custard
200ml double cream
1 tablespoon icing sugar
37g pack Maltesers
Method
First of all, make up the raspberry jelly following the instructions on the pack and
leave to set in the fridge for 2-3 hours or overnight. Select a big glass bowl, or 6
glass tumblers if you want to serve individual trifles. Trim the Madeira cake and
slice into 1cm thick squares or discs that will fit neatly in the bottom of your bowl
or glasses. Put the cake in the base of your bowl, or add 2 pieces to each glass.
Spoon the mandarins over the cake, sprinkle fresh raspberries over the
mandarins, and splash the sherry over the top so that it soaks through the fruit
intothespongeunderneath. Nowspoonoveryourcustard,coveringthefruit,and
gently top with the set jelly, chopped. Lightly whip the double cream with a
tablespoon of icing sugar until it forms soft peaks, but is still floppy, and spoon it
over the jelly.
Just before serving, bash up the bag of Maltesers with a rolling pin and sprinkle
the malty, chocolaty pieces over the top of your trifle.
25
