Jelly cake/trifle

Ingredients

For the base
1 packet (450g) ready made Madeira cake
1 packet raspberry jelly made as per instructions

For the custard
1 Litre full fat milk
4 tbsps custard powder
4 tbsps sugar

Jelly layer
1 packet raspberry jelly made as per instructions

For the topping
300ml cream, whipped
1 tbsp sugar
Crushed walnuts

Method
Make the jelly and allow to cool slightly. Mould or shred the madeira cake into glasses, ramekins, small bowls or a trifle bowl about 1.5-2cm thick to cover the whole bottom surface and press down slightly if needed. Slowly drench the cake with the jelly mixture whilst it is still in liquid form.

Prepare the custard by incorporating all the ingredients in a saucepan, mix with a whisk and then stirring with a spatula until it comes together. Pour the custard over the madeira cake. Place in the fridge to set.

Prepare the other packet of jelly and slowly put spoonfuls of it over the custard trying to make sure that you don’t disturb the custard layer.

Place in the fridge to set.

Whip the cream and sugar to stiff peaks and place it on top of the jelly layer.

Crush some walnuts and sprinkle over the cream.

Place in the fridge to completely set for approximately one hour.

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