Categories: Desert

Ingredients

• 1 pkt of raspberry jelly
• 1 tin of boysenberries
• 1 litre of full cream milk
• 1 jam swiss roll or rollettes
• 1 cup of boiling water
• 4 tbs of custard powder
• 2 tbs of sugar
• 1 egg
• banana
• whipping cream to decorate
• strawberries / chocolate shavings to decorate.

Directions

1. Disolve jelly in boiling water and when disolved stir in strained liquid from boysenberries. Put in fridge to gel.

2. Meanwhile cut jam roll in thick slices and line a glass desert bowl.

3. When jelly has started to gel, but not hard pour it over the cake and sprinkle the boysenberries on top and put in fridge to set. (you would need to do this the night before)

4. To make custard: (this also has to be made early so that it is cold before adding to Jelly)

5. In a saucepan, combine milk, sugar, custard powder,and egg and mix thorougly with vitamizer.

6. Then put on stove to heat,BUT KEEP STIRRING IT FAIRLY VIGOROUSLY ALL THE TIME WITH A WOODEN SPOON UNTIL IT JUST COMES TO THE SIMMER AND THICKENS COATING THE SPOON. DON’T LET IT STICK ON THE BOTTOM.

7. Then put in fridge with some glad wrap sitting along the top of the custard to stop a skin forming on it.

8. Before the dinner, put the custard (with banana if you like) over the jelly and decorate with cream , strawberries, chocolate shavings or whatever.

9. Note: if you are making a bigger trifle use 2 pkts of jelly and 2 tins of boysenberries.

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