Trifle

Ingredients

1 1/2 cups milk
2 tbs. custard powder
1 tbs. icing sugar (optional)
1/2 tsp. vanilla
300g plain sponge cake
440g can tropical fruit salad
2 tbs. jam (raspberry, starwberry, or whatever you have)
600ml cream

Method

First make custard

Heat milk in a saucepan until near boiling. Mix custard powder with a little extra milk and the vanilla until there are no lumps. Pour into hot milk. Stir constantly until it thickens. It should be thick, but still quite pourable. Add icing sugar to sweeten. Set aside to cool, and if a skin forms just mix it into the rest of the custard.

If the jam is very thick or a little dry, moisten it with a touch of brandy, rum, water or whatever you like. Drain the fruit salad. Whip the cream until fairly stiff & spreadable.

Break the sponge into 3cm chunks and place half of them in a large bowl. Take half the jam and dollop small amounts over the cake. Sprinkle half the fruit salad over the cake & jam and then pour over half the cooled custard. Spread slightly less than half the cream over the lot, but it doesn't need to be too neat.

Sprinkle over the remaining cake, dollop on the rest of the jam, fruit salad and custard. Spread the remaining cream over the top and smooth. Sprinkle with lust dust (freeze dried raspberry powder), grated chocolate, dessicated coconut or decorate with extra fruit.

Keep in fridge until ready to serve. Tastes better if allowed to settle in the fridge for 6 to 10 hours.