Trifle

Method

1. Put the raspberry jelly cubes in a heatproof jug, and add 150ml of boiling water, stirring until the jelly is dissolved. Add enough cold water to the dissolved jelly to make it up to about 430ml. Repeat the same procedure with the lemon jelly cubes in a separate heatproof jug.

2. Drain the pears, reserving the fruit and juice separately. Stir the pear juice and lemon juice into the dissolved lemon jelly, then stir in a quarter of the dissolved raspberry jelly, to give some colour. Reserve the remaining raspberry jelly for decoration - pour it into a bowl and chill in the fridge until set.

3. Reserve two pear halves and a few raspberries for decoration, then slice the remaining pears and put them in a deep glass bowl with the remaining raspberries. Pour the lemon jelly over the fruit and chill until set.

4. Put the trifle sponge cakes on top of the jelly, then drizzle some sherry over the top. Make the custard according to the packet instructions, then pour a little of the hot custard over the sponge cakes. Leave the remaining custard to cool before then pouring it evenly over the sponge cakes.

5. Decorate the trifle with the reserved pear halves and raspberries. Roughly chop the set raspberry jelly and sprinkle the pieces around the edge of the trifle. Serve with clotted cream.

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Ingredients

135g packet raspberry jelly, cut into cubes
135g packet lemon jelly, cut into cubes
1/2 lemon, juice only
450g Raspberries
6 trifle sponges
Sherry, to taste
575ml hot ready-made custard, (made using 100g instant custard powder and boiling water)
Cornish clotted cream, to serve
1x415g can pear halves, in fruit juice

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