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Traditional Christmas Trifle
Prep: 30 minutes
Chill: 3-4 hours (for jelly to set and trifle to chill)
Total time: Approx. 4 hours 30 minutes
Ingredients:
- 125g Co-op Sponge Fingers
- 135g Hartley’s Strawberry Flavour Jelly
- 400g Co-op Ready to Serve Custard or Bird’s Custard Powder
- 300ml Co-op Fresh Double Cream
- 300g Co-op Strawberries (sliced, with a few reserved for garnish)
- 125g Co-op Raspberries (with a few reserved for garnish)
- Co-op Brandy or Harvey’s Bristol Cream Sherry (optional, about 4 tbsp)
- Co-op Multicoloured Strands (for decoration)
Method:
- Prepare the Jelly (10 minutes):
- Layer the Sponge Fingers (5 minutes):
- Add the Fruit and Jelly (5 minutes):
- Add the Custard Layers (5 minutes):
- Whip the Cream (5 minutes):
- Decorate (5 minutes):
- Chill (at least 1 hour):
- Serve and enjoy!
o Dissolve the Hartley’s Strawberry Flavour Jelly in boiling water as per the packet instructions. Allow it to cool slightly but not set.
o Arrange the Co-op Sponge Fingers in the base of a large trifle dish.
o Drizzle with 4 tablespoons of Co-op Brandy or Harvey’s Bristol Cream Sherry if using.
o Scatter half of the sliced strawberries and raspberries over the sponge fingers.
o Pour the cooled jelly over the fruit and sponge fingers.
o Place in the fridge to chill until the jelly is fully set (approximately 3 hours).
o Spread the Co-op Ready to Serve Custard evenly over the set jelly.
o If you’re making the custard, prepare the Bird’s Custard Powder as per packets instructions (10 minutes additional) and allow it to cool before adding.
o Whip the Co-op Fresh Double Cream until soft peaks form.
o Spread it over the cooled custard layer.
o Top with the reserved strawberries and raspberries.
o Sprinkle the Co-op Multicoloured Strands over the cream.
o Refrigerate the assembled trifle for an hour or more before serving to allow the flavours to fuse together and trifle fully set.
