Layered trifle

Recipe from: 11/19/1992 12:00:00 AM
Ingredients 8
Servings 2


Serving Change
  • 80
    strawberry jelly
  • 410
    fruit cocktail
  • 80
    greengage jelly
  • 380
    Nestlé Caramel Treat
  • 15
    lemon juice or sherry
  • 200
    Tennis biscuits
  • 750
    ready-made custard
  • 100
    pecan nuts, fine chopped


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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