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Trifle Pudding

Yields1 ServingPrep Time30 mins

A classic South African trifle is a festive, layered fridge dessert combining sponge cake, fruity jelly, canned fruit, creamy vanilla custard, and fluffy whipped cream.

 80 g Jellyraspberry, strawberry, or greengage flavour, traditional favourites
 1 Jam Swiss roll or Madeira cakesliced, store-bought
 ¼ cup Sparletta Raspberry cooldrink, fruit juice, or sherryoptional, to moisten the cake
 410 g Canned fruit cocktail or sliced peachesdrained, reserve some syrup
 500750 ml Ready-made vanilla custardsuch as Ultramel, or thick homemade custard
 250500 ml Fresh creamwhipped with a little icing sugar
 Grated chocolateoptional topping, such as Flake
 Toasted coconutoptional topping
 Fresh cherriesoptional topping
1

Make the jelly: Dissolve the jelly crystals in boiling water, add cold water according to the package instructions, and let it set in the fridge until soft-set or fully set and cubed.

2

Layer the cake: Slice the Swiss roll or Madeira cake and arrange the pieces neatly along the bottom and sides of a large glass trifle bowl.

3

Moisten the cake: Drizzle a little fruit syrup, Sparletta cooldrink, or sherry over the cake layer so it absorbs the moisture without getting soggy.

4

Add fruit and jelly: Add a layer of drained canned peaches or fruit cocktail, followed by your prepared jelly.

5

Pour the custard: Pour the cooled, thick vanilla custard evenly over the fruit and jelly layers.

6

Top with cream: Pile the sweetened whipped cream generously over the top of the custard.

7

Decorate and chill: Garnish with grated chocolate, toasted coconut, or fresh cherries. Place the trifle in the refrigerator for at least 2 hours (or overnight) to let the flavours meld before serving.