Monday, August 23, 2010



1 sponge cake
1 box of jelly crystal
400ml hot water
5 tbsp custard powder
1/2 cup ideal milk
1 1/2 cup water
1/2 cup castor sugar
1 tin peaches
strawberry , banana , whipped cream (optional)

Custard : In the medium size heavy saucepan, combine custard powder,
ideal milk, water and castor sugar. Gradually stir.

Cook over medium heat stirring constantly until tickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat.

Jelly : Put the jelly in the container and add hot water and stir.

Cut the sponge cake and cover half of the trifle dish or deep glass bowl.
Cover the cake with the custard. Arrange the peaches on the custard
and pour the jelly on the top of the custard and peaches.
Decorate the trifle with the whipped cream.
Cover the bowl with the plastic wrap and refrigerate the trifle for at least
2 hours or up to overnight, or put in the fridge at least 30 minutes.
To serve, scoop out large spoonful going down to the bottom layer.
Ready to serve.

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