Ingredients45 m servings 157 cals
- Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
- Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
Per Serving: 157 calories; 0.5 g fat; 36 g carbohydrates; 3.3 g protein; < 1 mg cholesterol; 280 mg sodium. Full nutrition
ReviewsRead all reviews 7
Hi Karen Excellent trifle. Exactly like my mother-in-laws. Now I don't have to ask her to make it anymore...plus she would never give me the recipe. I guess that's a mother-in-law thing!!! ...
I plan on making this recipe but where do I find port wine gelatin and custard powder? I am from No.East Ohio USA and have never even heard of either. Please help me. Will be watching for your...
I don't use port flavored gelatin but sherry instead. I use either chopped up angel cake or 'Ladys Fingers Sponge', place them in a bowl first and soak with sherry (or port) and I use a strawber...
Hey lovestocook. You can find Bird's custard powder at British speciality food stores, or in the British section of the ethnic food aisle (if your store has one). I've never seen port wine flavo...