Layered trifle

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10 servings
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Dairy

By Food24 November 03 2009
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Ingredients (8)

80.00 g jelly — strawberry
410.00 g fruit cocktail
80.00 g jelly — greengage
380.00 g Nestlé Caramel Treat
15.00 ml lemon juice — or sherry
200.00 g tennis biscuits
750.00 ml custard — readymade
100.00 g pecan nuts — chopped
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Method:

Use a deep glass bowl. Add 225 ml boiling water to the strawberry jelly. Stir until jelly has dissolved and pour into a glass bowl. Place in fridge to chill. Drain fruit cocktail and set fruit aside. Add enough boiling water to the syrup to make up 225 ml. Bring the syrup mixture to the boil and dissolve the greengage jelly in the boiling liquid. Cool, but do not allow to set. Beat caramel condensed milk and lemon juice or sherry together until smooth. Spread the bottom of each Tennis biscuit with caramel condensed milk. Arrange a layer of biscuits, covered sides facing down, on the set strawberry jelly. Pour a thick layer of custard over biscuits, spoon a little fruit on the custard and sprinkle with the chopped pecan nuts. Repeat layers until all Tennis biscuits, custard, fruit cocktail and pecan nuts have been used. By this stage the greengage jelly should have set slightly – it should have a consistency of egg white. Pour over trifle and chill until the jelly has set completely. Serve with ice cream.
Serves 10.



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