Wine Trifle

Method

1. Make jelly up as directed on packet. Refrigerate.
2. Place milk, custard powder, sugar and essence into a medium size saucepan, blend with a whisk. Stir constantly until mixture boils. Place a sheet of cling wrap over top of custard to avoid getting a skin on top. Refrigerate until cooled.
3. Cut peaches into small pieces.
4. Slice rollettes thinly then place around base and edge of a deep glass bowl. Sprinkle port over rollettes (optional).
5. Spoon peaches over cake then pour cooled custard on top.
6. Mash set jelly using a fork and spread evenly over top of custard. Refrigerate until required.

Variation: For an even ‘sympler’ version replace custard mix with 600ml carton of low-fat custard or replace tinned peaches with your choice of fruit equaling 2½ cups. For an alcohol free option replace port or sherry with orange juice.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.