Trifle Bar




20 minutes

Cook time

20 minutes

Passive time

240 minutes


2 out of 5

Chocolate Tart



  1. Make the jelly. You can do this with Green’s strawberry sugar-free vegetarian jelly. Use slightly less water than is required on the packet, and set a layer in the loaf tin. Feel free to throw in some strawberries here, if you want.
  2. Allow the jelly to set in the fridge.
  3. Make the blancmange. Once the jelly has fully set, it’s time to make up the blancmange. You can do this with a packet of Pearce Duff’s vanilla blancmange. Follow the pack instructions, but only use a ¾ pint of milk.
  4. Allow the blancmange to cool slightly before pouring over the set jelly.
  5. Cool the whole thing in the fridge until it sets.
  6. Cut the sliced sponge to cover the blancmange layer.
  7. Briefly dip the base of the loaf tin in warm water. This should loosen it. Then you should be able to turn your trifle blancmange on to a serving plate.

(optional) Add some cream. For an extra touch, you can add a cream whip topping to finish your trifle jelly off. All you have to do is add milk and whisk, and you’re set!