Retro Trifle | Easy Scottish Christmas Recipe :)

Start by preparing the jelly. Use 2 packs of jelly blocks, one strawberry and one raspberry.

Chop the jelly blocks into small chunks and add boiling water, stirring until melted.

For the raspberry jelly, use slightly less water to create a firmer jelly.

Add canned strawberries into the bowl before pouring the jelly on top.

Add trifle sponges or savoyarde biscuits to the bowl to absorb the jelly.

Place the bowl in the fridge to set for about 3 hours.

Prepare the custard using Birds custard powder, sugar, and whole milk according to package instructions.

Add a small amount of milk to the custard powder and sugar to smooth out lumps before adding the rest of the milk.

Stir continuously until the custard starts to simmer and thicken, then add white chocolate buttons for flavor.

Spread raspberry jam on pieces of trifle sponge and arrange them around the side of the bowl.

Slowly pour warm custard into the bowl, allowing the sponge pieces to lift and stick to the sides.

Place the bowl back in the fridge to set the custard.

Prepare Dream Topping (or Dream Whip) according to package instructions using 2 packages, mixing until light and fluffy.

Once the custard is set, spread the Dream Topping on top of the custard layer and let it set in the fridge, preferably overnight.

Finish with whipped double cream mixed with icing sugar and almond extract, decorating with flaked almonds, cocktail cherries, white chocolate stars, and V-Star sprinkles.

Equipment Needed

Dietary

Allergens