Trifle

Name: Trifle
Ingredients: 8 single trifle sponge cakes; 2 (400 g) cans fruit cocktail in light syrup (not sure about exact size of cans); 2 (3 ounce) packets instant pudding mix (choose flavours from above); 250 ml whipping cream (your average tub about this size); 2 -3 tablespoons icing sugar; 600 ml milk

6 ingredients

11 steps

Ingredients

8 single trifle sponge cakes
2 (400 g) cans fruit cocktail in light syrup (not sure about exact size of cans)
2 (3 ounce) packets instant pudding mix (choose flavours from above)
250 ml whipping cream (your average tub about this size)
2 -3 tablespoons icing sugar
600 ml milk

Directions

1

You also need 1 Cadbury Flake chocolate bar.
2

Drain the fruit, reserving the juice.
3

Break the sponge into pieces and layer in and up the sides of the serving bowl.
4

Put a tbsp at a time of the reserved cocktail juice - you don't want it soggy, but you don't want it hard either. You should have a fair bit of juice left.
5

Make one of the pudding mixes with 300ml milk and pour onto the sponges.
6

Using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
7

Put the fruit on top of that, make the other pudding with the remaining 300ml milk and pour that on top of the fruit.
8

Again using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
9

Whip the cream with the icing sugar and put on top of the last pudding mix and crumble the flake over the whipped cream.
10

Leave in the fridge about 5-10 minutes (or more) before serving.
11

Brilliant for breakfast the next day.