Recipes

Classic Christmas Trifle

Ingredients:

• 2 x 85g packets Aeroplane Original Port Wine Jelly
• 1 kg peach or apricot halves in natural juice, drained
• 250g fresh or thawed frozen berries
• 1 x 375g Top Taste Swiss Roll, sliced into 2cm rounds
• 1 Litre Foster Clark’s Smooth and Creamy Vanilla Flavoured Custard

Method:

1. Prepare the jelly according to pack instructions, and set aside to cool.
2. Place drained apricots in the bottom of a large glass dish, and top with cooled jelly. Refrigerate until set.
3. Place the Swiss roll rounds on the firm jelly, pour custard over and top with berries.