After the fruit layer comes the custard layer and it’s up to you whether you use homemade, tinned or custard made from powder. When I was about six, I told her that she was the best ‘trifler’ in the world and I’m not exaggerating when I say that from then on, she reminded me of this EVERY single time she made a trifle. You don’t need to be too picky with your quality of sponge, as once it soaks up some of the jelly, it will be delicious regardless. This decadent-looking treat is simply luscious and often made with alcohol, some with jelly and some not, while the fruit is a must-have for some and a turn-off to others. It’s from Friends –“The One Where Ross Got High”, highly recommend watching it for a good Trifle-related laugh).

If you’re interested, you can find out more about me here and while I’ve got your attention, if you’re wondering why some of my posts lately are a little bit less frugal then have a read of this post. Traditionally, Granny would use whatever leftover sponge cake she had in our Lorimer Christmas Trifle, with it more often than not being off-cuts from the last sponge cake she’d made before Christmas. A trifle made with jelly might be more appealing to children, and many adults love it too, because as it soaks into the cake, it gives it more texture. One packet (weighing 36 grams) serves four people, so you can scale that back for the quantity you want to make.

If using double cream, stop whipping your cream right before you think you’ve achieved the right consistency. One thing to be aware of when it comes to using fruit in jelly is that some fresh fruits will prevent your jelly from setting; these include fresh pineapple, kiwi and papaya. Pour the tepid custard over the layer of sliced fruit, level it out and leave it to cool and set a little. Chocolate Cream Dessert – combine a packet of Dream Topping with a packet of Angel Delight, 3/4 pint of cold milk and 50 grams of melted chocolate.

Make your jelly up according to the instructions on the packet and then pour just enough into each dish to cover the sponge fingers. Explore other trifle recipes such as a decadent chocolate trifle, a rum-infused panettone trifle featuring the Italian fruitcake, or enjoy the seasonal taste of a pumpkin and gingerbread trifle. She always used to make hers in individual glass dishes but I’ve always made it in a big glass bowl that I have as it’s the perfect size for a trifle and it shows the layers of the trifle off really well but today I found some little glass ice cream bowls that are a bit deeper than the usual glass bowls you come across and the first thing I thought of when I saw them was how lovely they’d be for a trifle. You can also follow me on Twitter or BlogLovin and I’d love to see you over on my Facebook page and on Instagram .Over time, a trifle will settle to the bottom and lose its layers, so you don't want to make it too early. The Dream Topping is now ready to be spooned onto fruit, cakes, trifles, or blended with other ingredients to make Dream Topping frosting for cakes, or to create flavoured mousse. Say you wanted to eat the trifle on a Sunday, I make the jelly on the Friday and allow to set in the fridge overnight. Dream Topping can be used in a lot of ways though and it’s the perfect cupboard staple if you’re cooking for one asdried foods in a packet can be opened, then resealed – it doesn’t go off and doesn’t take up any freezer space. Mainly because it is quick and simple to make, but also because you have a degree of control as to how thick (or thin) you like your custard to be.