Serves: 8

Ingredients:
85g packet raspberry jelly crystals
250g sponge cake
2 tablespoons raspberry jam
1/4 cup (60m1) sweet sherry
1/4 cup (30g) custard powder
1/4 cup (55g) caster sugar
1½ cups (375m1) milk
825g can sliced peaches, drained
1½ cups (375ml) thickened cream
1 teaspoon vanilla essence
2 tablespoons flaked almonds, toasted

Method:
Make jelly according to directions on packet; pour into a shallow container (such as a cake pan).

Cover and refrigerate 20 minutes or until jelly is almost set.

Meanwhile split cake in half, spread bottom half of the cake with jam; replace top. Cut into 3cm pieces.

Arrange cake pieces in a 3.5-litre (14 cup) serving dish; sprinkle with sherry. Combine custard powder, sugar and 1 tablespoon of the milk in small saucepan; stir in remaining milk.

Stir over heat until mixture boils and thickens. Cover surface with damp baking paper or cling wrap to prevent a skin forming; cool. Pour almost-set jelly over cake, cover; refrigerate 15 minutes or until jelly is set.

Arrange the peach slices over the jelly. Stir Y2 cup (1 25ml) of the cream and vanilla into custard; pour over peaches.

Whip remaining cream; spread over custard, sprinkle with flaked almonds. Refrigerate several hours or overnight.

Classic Trifle Recipe