Fruit Trifle

Makes 6 portions

Bake the Green's Plain Sponge Mix following the back of pack instructions, but instead of baking the mix in 2 sandwich tins, bake the mix in buncases for 10 minutes.
Once baked allow the cakes to cool completely
whilst the cakes aer cooling, add 200ml (7fl oz) of juice/syrup from the canned fruit to 200ml (7fl oz) of cold water in a saucepan. Place to one side
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.
Break up the sponge into pieces and layer into the bottom of a dish
Layer the fruit on top
Pour the Quick Jel over the fruit and sponge mix, and allow to cool to room temperature, before placing in a refrigerator to set (approximately 1 hour).
Once the Quick Jel has set, pour over the 568ml (1 pint) of cooled custard.
Allow to cool to room temperature before transfering to a refridgerator to set.
For a well set custard, use custard powder to make the custard, following the manufacturer's guidelines.
Whip 568ml (1 pint) of whipping or double cream and smooth over the top of your custard.
Decorate the top cream layer of your trifle with sprinkles, or nuts.