Orange Flavour Jelly: Maltodextrin, Gelling Agent: Sodium Citrate, Locust Bean Gum, Xanthan Gum, Gellan Gum, Maltodextrin; Flavouring, Acid: Citric Acid; Acidity Regulator: Trisodium Citrate; Colours: Beetroot Red, Beta Carotene; Sweetener: Sucralose.
Chocolate Blancmange: Cornflour, Fat Reduced Alkalised Cocoa Powder (15%), Flavouring.
Vanilla Flavour Topping: Sugar, Dried Glucose Syrup, Vegetable Oil (Coconut), Emulsifier: E472b; Milk Protein, Whey Powder (Milk), Thickener: Cellulose Gum; Flavouring, Free Flowing Agent: Tricalcium Phosphate; Colour: Beta Carotene; Stabiliser: E451.
Sponge Fingers: Wheat Flour, Sugar, Egg, Raising Agents: Ammonium Hydrogen Carbonate, Sodium Bicarbonate; Glucose Syrup, Flavouring.
Sugar Strands: Sugar, Fat Reduced Cocoa Powder, Glucose Syrup, Vegetable Oils (Coconut, Rapeseed), Lecithins (Sunflower)
For allergens, including cereals containing gluten, see ingredients in bold.
Orange Flavour Jelly – manufactured on a site that also processes wheat flour.
Chocolate Blancmange – also, may contain wheat, oats, egg and milk.
Vanilla Flavour Topping – also, may contain wheat, oats and egg.
Sponge Fingers – also, may contain nuts and milk.
Sugar Strands – packed on a site that also process wheat flour.
Store in a cool dry place.
||Jelly per 100g
||Blancmange per 100g
||Topping per 100g
||Sponge Fingers per 100g
||Sugar Strands per 100g
|of which saturates
|of which sugars
Information for mixes based on the individual products prepared as per instructions with semi-skimmed milk for the blancmange and whole milk for the topping.
Information for Sponge Fingers and Sugar Strands as sold.
YOU WILL NEED: 1 pt water, 1 pt semi-skimmed milk for the chocolate blancmange (whole milk is also fine to use), 115ml whole milk for the topping (semi-skimmed milk is also fine to use). 30-45g sugar to taste.
Place the sponge fingers in a large trifle bowl (approximately 2 litre) or share between individual serving dishes if preferred.
If using fruit, layer the drained mandarins or orange segments over the sponge fingers.
Tip: if you are making a boozy trifle, now is the time to drizzle 2 – 3 tablespoons of alcohol over the fruit and sponge fingers – we like an orange liqueur such as Cointreau.
PREPARE THE JELLY MIX
Empty the contents of the sachet into a medium sized saucepan and add 4 – 5 tablespoons of cold water to the mix and stir to form a paste. Gradually add the rest of the water whilst stirring.
Heat the jelly mixture until it reaches a rapid boil, then continue to boil for 1 minute.
Any little lumps remaining can be dissolved by pressing gently against the side of the saucepan with the back of your spoon.
Pour over the sponge fingers and allow to cool before transferring to the refrigerator to allow to set (2-4 hours depending on the serving dish size chosen).
PREPARE THE BLANCMANGE MIX
Empty the contents of the blancmange sachet into a basin, then add the sugar plus 3 tablespoons of the semi-skimmed milk and mix to form a paste.
Take the remaining semi-skimmed milk and heat in a saucepan until warm.
Once warmed, add a little of the milk to the paste, mix, then add the rest of the milk and stir well.
Return the mix to the saucepan and then bring to the boil, then stirring continuously, simmer gently for at least a minute, then remove from the heat.
Allow to cool to room temperature, stirring regularly to prevent a skin forming on the surface.
Once cooled, poor over the set jelly and then return to the refrigerator to set (2-4 hours depending on the serving dish size)
PREPARE THE TOPPING MIX
Empty the contents of the sachet into a medium sized bowl and add 115ml of whole milk.
Whisk with an electric mixer for 4 minutes until thick and creamy. If using a balloon whisk, this will take longer.
Spoon the topping over the cooled chocolate blancmange.
If serving immediately, decorate the top of the trifle with the sugar strands and serve. If serving later, place in the refrigerator until ready to serve and then just before serving, sprinkle with the sugar strands.
Store in the refrigerator and consume within 2 days.