Retro trifle

SERVES 20 PREP AND COOK TIME 30 MINUTES

PLUS SETTING STAGES CALORIES 318KCAL, FAT 20.7G, SAT FAT 12.3G, PROTEIN 4.1G, CARBS 27.3G, SUGARS 22.3G,

SALT 0.3G, FIBRE 1.3G

Mum first enjoyed trifle like this as a post-war treat, hence the store-cupboard ingredients. If you can make your own jelly and blancmange rather than using packets, that’s going to up the quality.

10 small (or 1 large) jam sponge rolls

600g ripe strawberries

100ml Cointreau

1½ x 85g packets of strawberry jelly crystals

625ml semi-skimmed milk

4 teaspoons caster sugar

1 x 35g sachet of strawberry blancmange (available in the British section of some supermarkets or specialty stores. Substitute vanilla pudding mix.)

1 x 450g tin of mandarin segments, in juice

1½ x 85g packets of orange jelly crystals 600ml thick custard

600ml thickened cream

1 orange quality dark chocolate (70%)

1 Use the sponges to line the base of a large glass bowl, slicing the jam roll first (if using). Hull, slice and layer in two-thirds of the strawberries, then drizzle over the Cointreau. Place the strawberry jelly crystals into a heatproof bowl and cover with 375ml of boiling kettle water. Stir until dissolved, then top up with 300ml of cold water. Pour the jelly into the bowl over the strawberries, and pop into the fridge to set.

2 Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and stir to dissolve. Bring the remaining milk just up to the boil, then whisk in the blancmange mixture, continuing to whisk as you bring it back up to the boil. Remove the pan from the heat and allow to cool, whisking occasionally, then pour the blancmange over the set red jelly and return to the fridge so it can set.

3 Drain the mandarin segments well (reserving the juice), and arrange nicely over the set blancmange. Make the orange jelly, following the instructions above (using the mandarin juice in place of some of the cold water), leave the mix to cool a bit, then pour over the mandarin layer and, again, pop into the fridge to set.

4 Pour over the custard, then pop it back into the fridge so that can set, too. Whip the double cream into soft peaks, then spread it over the set custard. Slice and arrange the remaining strawberries on top, as delicately or randomly as you wish – it’s nice to take a bit of pride in this, like Mum has in the picture. Finely grate over the orange zest and a little chocolate, and enjoy!