Summer Trifle

1 litre full-cream milk

4 tbs custard powder

5 tbs granulated sugar 1 packet raspberry jelly 250ml cold water 250ml boiling water Slices of jam Swiss roll or plain sponge

1 can sliced peaches 1 small can dessert cream or 250ml fresh cream Chopped almonds or pecan nuts

About 80g chocolate, grated

Fresh raspberries to decorate

Empty jelly powder into a bowl, add boiling water and mix well, until jelly powder is dissolved.

Add cold water, mix and when cool, pour into a trifle bowl or large transparent casserole dish.

Cover with clingfilm and place in the fridge to set.

When jelly is almost set, cover with slices of sponge cake

Drizzle some of the syrup from the canned peaches over the cake.

Cover and replace in the fridge.

Place custard powder and sugar in a bowl, and use a little of the milk to make a thick paste.

Place the rest of the milk in a heavy-bottomed pot and allow to just come to the boil, remove from heat and add custard paste, and stir well.

Replace pot on stove and lower heat, while stirring custard continuously until thickened.

Remove from heat and place pot in an ice bath to cool custard. When custard is cool, spoon over the cake until it is a thick layer.

Place sliced canned peaches on the custard. Spoon cream over, cover and replace in fridge. Just before serving, decorate with peach slices and raspberries or nuts, and grated chocolate.