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How to make a Raspberry Trifle

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For many years I have prepared a trifle in the folowing way and it has been very popular with family and friends. Other fruit can be used, but our favourite is raspberry.
What you'll need: 
4 trifle sponge cakes
Packet Rowntrees raspberry jelly
1 pint (568ml) water
½ lb (227gm) fresh or frozen raspberries
Birds custard powder (see amount below)
½ pt (284 ml) full cream milk
Half a tablespoon sugar
125ml tub of whipping cream
Large serving bowl (to hold about 3 pints)
1: 
Cut each trifle sponge in half lengthways. Cut each strip into four pieces. Place in serving bowl.
2: 
Reserve a few raspberries for decoration and place the rest in bowl over sponge pieces. Frozen ones do not need thawing – they will help the jelly set more quickly.
3: 
Prepare jelly. Place in a measuring jug, add ½ pint (284ml) boiling water and stir until dissolved. Make up to 1 pt with cold water. Pour over raspberries and sponge cake. Place in fridge to set.
4: 
Prepare ½ pint custard as per instructions provided by Birds but use an extra level teaspoonful of custard powder to make it a little thicker. Pour custard into a bowl and cover the top of the bowl with cling-film to stop a skin forming. Leave until quite cold. (If short of time, a tin of custard could be used)
5: 
When jelly is set, spoon custard over it. Place in fridge.
6: 
To serve, whip cream until it holds its shape and pipe or spoon over trifle. Decorate with reserved raspberries.
Conclusion: 
A tasty alternative is tinned manderins and orange jelly. For a special occasion sprinkle a little sherry over sponge cakes and raspberries.
Tips: 
If you cut each jelly cube into several pieces they will dissolve more quickly.
Adding sugar after making the custard will help to avoid it burning on the pan

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