Trifle

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.