Easy no-jelly trifle to feed a festive crowd.

Ingredients

• Custard
• 45 ml (3 Tbsp) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp) sugar
• 500 ml (2 cups) milk, divided
• Vanilla Pudding
• 1 x 40 g box Instant Vanilla Pudding mix
• 375 ml (1½ cups) milk
• 2 x 410 g cans Rhodes quality Fruit Cocktail in Syrup, drained
• Trifle
• 1 prepared trifle sponge or Swiss roll
• 125 ml ( ½ cup) sherry, optional
• 1 x 410 g can Rhodes Quality Peach slices in Syrup, drained
• 250 ml (1 cup) cream, whipped to stiff peak
• 1 x 410 g can Rhodes Quality Pineapple Pieces in Syrup, drained
  To decorate: fresh strawberries and fresh blueberries

Method

1. To prepare the custard, mix the Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to a boil in a saucepan.
3. Pour the custard mix into the boiling milk, stirring well until thickened.
4. Remove from the heat and cool.
5. To prepare the instant pudding, add the powder to the milk and beat well with an electric beater for two minutes or until thick.
6. Stir the drained Rhodes Quality Fruit Cocktail into the vanilla pudding and set aside.
7. To assemble the trifle, place the prepared sponge at the bottom of the trifle bowl.
8. Pour the sherry over the sponge if using.
9. Spoon a layer of the fruit cocktail mixture over the sponge and refrigerate for 15 minutes.
10. Place the Rhodes Quality Peach slices in a layer over the fruit cocktail mix.
11. Add a layer of the prepared custard.
12. Add a layer of the whipped cream.
13. Decorate the top of the trifle with the Rhodes Quality Pineapple Pieces and the fresh berries.
14. Refrigerate until serving.

Servings

Serves 8-10

Cooking Times

10 minutes