Brought by Sister Walton to all Notts 4 parties. Julia has a line on Bird’s custard if you want a tin for your pantry.
Any sponge cake, sliced in half and spread with jam in the middle.
Cover bottom of trifle dish with squares of jam & cake.
Next layer: fresh or tinned fruit, drained.
Make jello with syrup drained from tinned fruit, pour over sponges and fruit, set.
Make thick custard (Bird’s) and cool. Pour over trifle and set.
Cover all with whipped cream and decorate.
No comments:
Post a Comment