Raspberry Flavour Jelly Crystal: Sugar, Gelling Agent (Carrageenan), Acid (Adipic Acid), Monopotassium Tartrate, Thickener (Carboxymethyl Cellulose), Acidity Regulator (Dipotassium Phosphate), Colour (Beetroot Red), Flavouring, Sweetener (Sodium Saccharin) , Custard Powder: Maize Starch, Salt, Flavouring, Colour (Annatto) , Trifle Topping Mix: Fully Hydrogenated Vegetable Oil (Palm Kernel, Palm), Sugar, Emulsifiers (Propane-1, 2-Diol Esters of Fatty Acids, Sunflower Lecithin), Modified Maize Starch, Whey Powder (Milk), Lactose (Milk), Sodium Caseinates (Milk), Anti-Caking Agent (Silicon Dioxide), Thickener (Carboxymethyl Cellulose), Flavouring, Colour (Beta-Carotene) , Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Protein, Flavouring, Acidity Regulator (Citric Acid) , Chocolate Flavoured Sugar Sprinkles: Sugar, Wheat Starch, Wheat Flour, Vegetable Fats, (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac) . Contains: eggs, milk, wheat. Best before: see box.
Prepare and Use
You will need About 700ml (1 1/4 pints) of milk, 1-2 tablespoons of sugar, a large trifle bowl or serving dish. Directions:
1 Custard - Make the custard as directed on the sachet using 568ml (1 pint) of whole or semi-skimmed milk and 1-2 tablespoons of sugar. Allow this to cool whilst making the jelly.
2 Jelly - Make the jelly with 425ml (3/4 pint) of boiling water. Break each sponge finger into 4 pieces, place in the serving bowl and cover with warm jelly. Refrigerate until firm and then add cool custard as directed on the sachet.
3 Topping - Making the topping with 110ml (4 floz) of milk and swirl this over the set custard. Just before serving, sprinkle the decorations over the surface to decorate. Full step-by-step directions and helpful hints are provided on the sachets inside. Quick & Easy Serving Ideas Add a can of well drained fruit to the bowl with the sponge pieces and set in the jelly, to give 8 generous servings. For special occasions, make up the Trifle topping using less milk and pipe onto the Custard. Decorate with fresh fruit or crushed amaretto biscuits.
The Premier Foods Group, PO Box 66093, London, W4 9EX, UK.