Recipe 1:

Ingredients

• 1 1/2 packets strawberry jelly
• 1 packets sponge fingers
• 300ml milk
• 150ml double cream
• 1/4 tin condensed milk
• 300ml milk
• 2 tbsps custard
• 600ml double cream
• Strawberries to garnish
• Extra milk

1. Recite Bismillah.
2. In a small trifle bowl or shot glasses place your sponge fingers.
3. Make jelly according to the instructions on the packet & pour over sponge fingers. Allow to cool & then set in the refrigerator.
4. Meanwhile prepare the custard by adding the condensed milk to a measuring jug. Top up with extra milk to make 150ml. (1/4 tin condensed milk + extra milk = 150ml)
5. Then add this to a saucepan along with double cream & 300ml milk. Bring to a boil, stirring continuously.
6. In a mug combine custard powder with 300ml milk until smooth & add to the above. Boil until thick. Sweeten to taste with condensed milk.
7. Once cool pour over the jelly & allow to set in the fridge for 4 hours.
8. Whip double cream, decorate using a piping bag & nozzle of your choice. Garnish with strawberries. If you prefer a sweet cream topping, add 2 tbsps of condensed milk to the double cream before whipping. Remember us in your duas & enjoy!

Recipe 2:

Ingredients

• 1 loaf Madeira cake / big jam & cream swiss roll cake
• 1 tin fruit cocktail / 1 Punnet strawberries (chopped)
• 300ml milk
• 150ml double cream
• 1/4 tin condensed milk
• 300ml milk
• 2 tbsps custard
• 600ml double cream
• Strawberries to garnish
• Extra milk

Method

1. Recite Bismillah.
2. In a small trifle bowl, place slices of the Madeira cake, followed by tinned fruit & syrup according to preference.
3. If you are using strawberries, in a bowl add 2 tbsps to the strawberries & set aside till it releases it juices (1 hour). Then add to Madeira cake with its juices.
4. Prepare the custard by adding the condensed milk to a measuring jug. Top up with extra milk to make 150ml. (1/4 tin condensed milk + extra milk = 150ml)
   Then add this to a saucepan along with double cream & 300ml milk. Bring to a boil, stirring continuously.
5. In a mug combine custard powder with 300ml milk until smooth & add to the above. Boil until thick. Sweeten to taste with condensed milk.
6. Once cool, pour over the cake & fruit . Allow to set in the fridge for 4 hours.
7. Whip double cream, decorate using a piping bag & nozzle of your choice. Garnish with strawberries. If you prefer a sweet cream topping, add 2 tbsps of condensed milk to the cream before whipping. Remember us in your duas & enjoy!

Tips

• If you have a large trifle bowl you may want to double the recipe & create two sets of layers.