serves 6 per serving 26.4g fat; 2451kJ (586 cal)

Ingredients:
2 cups (500ml) milk
1/4 cup (30g) custard powder
1/4 cup (50g) firmly packed brown sugar
2 eggs
1 teaspoon vanilla essence
825g can apricots in light syrup
1 1/2 cups (375ml) apricot nectar
2 tablespoons gelatine
250g packet jam rollettes
1/3 cup (80ml) Cointreau
300ml thickened cream, whipped

Method:
Bring milk to a boil in medium saucepan, remove from heat. Blend custard powder, sugar and eggs in medium bowl.

Beat with electric mixer until sugar is dissolved. Stir egg mixture into milk; stir over heat, without boiling, until custard is slightly thickened. Stir in essence, cover; cool to room temperature.

Drain apricots, reserve syrup. Combine reserved syrup and apricot nectar in medium saucepan, sprinkle with gelatine, stir over heat. without boiling, until gelatine is dissolved: cool to room temperature.

Slice apricots, place into 20cm x 30cm lamington pan. Pour gelatine mixture over apricots; refrigerate until set.

Cut rollettes into 1 cm slices, divide half of the slices over bases of six 400m1 serving glasses. Sprinkle rollettes with half of the lkueur. Cut apricot jelly into 5cm pieces, arrange hall of the jelly over cake, top with half of the custard.

Repeat layering with cake, liqueur, jelly and custard. Top with cream.

Brandied Apricot Trifles