A proper retro dessert! I don't know why we don't have trifle more often at home - it's always the first thing to be demolished at family dinners, and is not too heavy on the stomach, making it perfect for following up a roast dinner. You can of course make your own jelly and custard, but this cheats trifle uses Hartley's jelly and Ambrosia's ready made custard. And likewise, this has home-made sponge square, but you can buy ready made sponge fingers too if you're really feeling like a cheat!
For the sponge:
4oz unsalted butter
3oz caster sugar
4oz self raising flour
1/2 tsp baking powder
Zest of 1 lemon
Juice of 1/2 a lemon
1 pack of Hartley's strawberry jelly
3/4 pint of lemonade
500g carton of Ambrosia custard
300ml extra thick double cream
Strawberries and sprinkles to decorate
First you'll need to make the sponge. Pre-heat your oven to 170c and grease/line a round cake tin.
In a bowl, cream together the butter and sugar until light and fluffy. Mix in the egg, and then the flour and baking powder. Lastly, add the lemon zest and juice and mix well.
Pour into the tin and bake for about 12-15 minutes, until firm to the touch, and a skewer inserted into the middle of the sponge comes out clean.
Turn out onto a wire rack and leave to cool completely.
Once cool, cut into 1.5" squares and arrange them in your trifle bowl to form a layer on the bottom. You may not need all of the sponge, so feel free to eat any that won't fit! The sponge will be a little dry, so that it soaks up some the liquid jelly better.
Break the jelly into cubes and place in a heat proof measuring jug. Add 1/4 pint of boiling water and stir until all the cubes have dissolved. Add the lemonade to make up 1 pint of liquid, stir, and pour over the sponge layer.
Leave this in the fridge, preferably over night, until the jelly is set.
Once the jelly has set, pour over the custard, spreading to an even layer.
Next, add the cream; carefully spoon this on top of the custard, taking care to keep the layers separate.
Top with halved strawberries and sprinkles and keep in the fridge until ready to serve.