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By (user no longer on site)
over a year ago
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From a packet.
Eat fingers while making custard.
Make jelly (not directly in a glass dish, it shatters and you end up with scalded feet
Top with as many packs of dream topping as you can fit in bowl plus an extra to eat then
Sprinkles
Now I want trifle! Grrr |
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By (user no longer on site)
over a year ago
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Mixed fruit, victoria sponge cake pieces, hopefully sherry if any about,birds custard mix, a strawberry jelly, whipping cream and whatever topping i have on the cupboard normally chocolate hundreds and thousands  |
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By (user no longer on site)
over a year ago
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Sponge fingers soaked in sherry, jelly with fresh strawberries, bananas and grapes [don't like any other fruit in my trifle] topped with Ambrosia custard and sprinkled with some chocolate flake. Serve an extremely generous helping in a pretty dish, top off with double cream then enjoy every mouthful. Second helpings optional  |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
Trifle sponges or preferably proper sponge. Fresh raspberries and tined apricots. No jelly. Sherry and some of the juice from the apricots. Fresh custard, whipped cream and toasted almonds on the top.
And a big spoon
Also nice with those continental almond cakes as the base too instead of the plain sponge.
I also like pannacotta and fresh raspberries as an alternative dessert after a big meal.
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I like sponge fingers as a base. Oh, and cream because I don't like custard. 
