Place the sponge in a glass serving bowl, cutting to fit if necessary, and cover with the tinned fruit. Prepare jelly according to package instructions and pour over fruit and sponge. Chill.
Once the jelly has set, combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Allow to cool slightly and then pour over sponge and jelly mixture. Chill until set.
Could i use carton custard instead or even strawberry blamanche??xx(like this comment if you can use either) - 22 Jan 2013
Hi Karen Excellent trifle. Exactly like my mother-in-law's. Now I don't have to ask her to make it anymore...plus she would never give me the recipe. I guess that's a mother-in-law thing!!! Thanks again PS My husband thanks you too! - 15 Sep 2008