Every Baby Boomer should remember this creamy Christmas dessert. Use low fat milk and custard for a ‘slightly’ healthier version.
Serves 4

Trifle

INGREDIENTS:

• 12 sponge fingers or 1 bought sponge cake
• 1 packet port wine or raspberry jelly
• 1 cup frozen or fresh raspberries
• 1 cup canned or fresh peach slices
• 2 tablespoons custard powder
• 2 cups milk
• 150ml (5 fl oz.) whipping cream, whipped
• Grated chocolate to decorate

METHOD:

1. Line the base of a glass bowl (pictured is one 18cm in diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and sides.  
2. Dissolve jelly crystals in 250 ml (8 ½ fl oz.) of boiling water and then add cold water to 500ml. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process). Prepare custard by dissolving custard powder in half a cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.  
3. Chop up set jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard. Top with whipped cream and grated chocolate.
4. Refrigerate until needed.

You could use thick prepared custard to make this even easier. Recipe created by Melissa Hughes for Kidspot
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