Makes: 4 Individual Trifles You will need: 8 sponge fingers or sponge slices 1 blackcurrant jelly or red jelly 30ml (2tbsp) black or red berry jam 225g (8oz) Mixed frozen forest fruits – either home frozen or shop bought 30ml (2tbsp) Crème de Cassis (this is optional for ‘special occasions!) 2 small pots pre-made custard Anchor Real Dairy Cream
How to make: Place sponge fingers into tall ‘trifle suitable’ glasses Make up the jelly in accordance with pack instructions (using slightly less cold water than specified). Allow this to cool in a jug Place jam, frozen fruit and crème de cassis (if using) in a small saucepan and heat until jam melts and coats the fruit – allow to cool slightly Place fruit into individual glasses and pour over the cooled jelly to cover the fruit – Place in fridge and chill until set (usually about 3 – 4 hours) Top with a large spoonful of the custard & finish with a large swirl of Anchor Real Dairy Cream – Serve with black grapes & extra sponge fingers Recipe from www.anchorsquirtymoments.co.uk