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Velvety Cheesecake Mix
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HORACE'S HINTS - Fruit Trifle

INGREDIENTS:

  • 1 sachet of Green's Twinpack Red or Orange Quick Jel 200ml (7fl oz) of water
  • Can of tinned fruit, e.g. Raspberries if using Red Quick Jel, Mandarins if using Orange Quick Jel
  • 200ml (7fl oz) of fruit juice/syrup from the tinned fruit
  • 1 sachet of Green’s Classic Sponge
  • 1 medium sized egg
  • 100ml cold water
  • 568ml (1pt) of custard
  • 268ml (10fl oz) of double or whipping cream

DIRECTIONS:

  1. Bake the Green’s Classic Sponge Mix following the back of pack instructions, but instead of baking the mix in two sandwich tins, bake the mix in buncases* for 10 minutes. Once baked allow the cakes to cool completely. *The amount of buns that you can make will depend on the size of the buncase that you use.
  2. Whilst the cakes are cooling, add 200ml (7fl oz) of juice/syrup from the canned fruit to 200ml (7fl oz) of cold water in a sauce pan. Place to one side.
  3. In a suitably sized serving dish (approx 2pt/1ltr) add 5 – 6 of the cakes (broken in half) and the tinned fruit.
  4. To the pan of fruit juice and water, add the contents of both sachets of Quick Jel, bring to the boil and simmer for 1 minute. Pour the Quick Jel over the fruit and sponge, and allow to cool to room temperature, before placing in a refrigerator to set (approx 1 hour).
  5. Once the Quick Jel has set, pour over 568ml (1pint) of cooled custard. Allow to cool to room temperature before transferring to a refrigerator to set. For a well set custard, use custard powder to make the custard, following the manufacturer’s guidelines. Alternatively, for a runnier custard use ready to serve.
  6. Whip 568ml (1 pint) of whipping or double cream and decorate the top layer.

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