Trifle

Ingredients

• Sponge Cake 1, 6” round (approx.200g )
• Mixed fruit, chopped fine 1 ½ cups
• Custard, prepared and cooled 2 cups (thick pouring consistency)
• Jam 4 tbsp

Preparation

• Slit the sponge cake into half, horizontally and spread about a tablespoon each of jam over the cut sides.

• Place half of the fruit in a layer in a serving bowl. Cover with a layer of custard.

• Cover with a layer of the sponge cake, cut side down. Repeat the fruit and custard layer, using the remainder of the fruit.

• Cover with the other half of the sponge cake. Spread the rest of the custard to cover the cake.

• Add a little water to the jam, to smoothen it. Decorate the top of the trifle and leave to chill.