Fruit & Custard Trifle
A simple, creamy and delicious dessert.
Ingredients
Sponge Cake
- 125 g Self-Raising Flour
- 125 g Sugar
- 125 g Butter softened
- 2 Eggs
- ½ tsp Baking Powder
- ½ tsp Vanilla Extract
Fruit
- 1 tin Fruit Cocktail drained
Custard
- 2 Cups Instant Custard
Instructions
Sponge Cake
- First make the sponge cake by whisking together the sugar and butter and then add in the eggs one by one. Fold in the flour and baking powder and then add in the vanilla extract.
- Pour the mixture into two lined 8 inch baking trays and place into a pre-heated oven (180C) for 20 minutes. Allow to cool before slicing into slices (set aside).
Fruit & Custard
- Drain the tinned fruit and set aside whilst making the custard.
- Make the instant custard by following the package instructions. You will need two batches of custard for this recipe.
Assemble the trifle
- In a trifle dish, pour in a little custard to cover the bottom. Then layer slices of sponge cake and top with the tinned fruit. Repeat this process until you've used up all of the ingredients.
- Enjoy!