1 x 40 g box Rhodes Quality Trotters Raspberry Jelly
45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided
1 x 40 g box Rhodes Quality Trotters Greengage Jelly
1 x 40 g box Rhodes Quality Trotters Grape Jelly
250 ml (1 cup) non-dairy dessert cream, chilled
2 x 410g cans Rhodes Quality Fruit Salad in Syrup, drained
1 x 115 g cup Rhodes Quality Mango and Passionfruit Topping (OR 1 x 115 g cup Rhodes Quality Granadilla Pulp)
to serve: mint leaves, mini wafers and chocolate balls
MethodPrepare Rhodes Quality Trotters Raspberry Flavoured Jelly as per the pack instructions. Pour half of the Raspberry Jelly into the bottom of a trifle bowl and place in the fridge to set. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together. Bring the remaining milk to the boil in a saucepan. Pour the custard mix into boiling milk, stirring well until thickened. Cool the custard. Whisk the remaining Raspberry Jelly into the custard and pour half of custard in layer over the set Raspberry Jelly and refrigerate to set. Prepare Rhodes Quality Trotters Greengage Flavoured Jelly as per the pack instructions. Pour a layer of the Greengage Jelly over the back of a spoon onto the custard layer and refrigerate to set. Pour another layer of the custard over the set Greengage Jelly and refrigerate to set. Prepare Rhodes Quality Trotters Grape Flavoured Jelly as per the pack instructions. Pour half of the Grape Jelly over the back of the spoon onto the custard layer and refrigerate to set. Whip the non-dairy cream until stiff and whisk in the remaining Grape Jelly. Spoon the cream on top of the set Grape Jelly layer and refrigerate to set. Arrange the Rhodes Quality Fruit Salad on top of the cream layer. Drizzle the Rhodes Quality Granadilla Pulp over the fruit salad. Decorate with the mint leaves, wafer biscuits and chocolate balls.
Make this trifle over two days to give enough time for the jelly layers to set well.