HOW TO MAKE

TRIFLE

Makes 8 portions

JELLY

160g (2 x 80g) red jelly 500ml (2 cups) boiling water 250ml (1 cup) ice water

CUSTARD

1 litre (4 cups) Clover full cream milk 385g (1 tin) Clover condensed milk 125ml (½ cup) custard powder Pinch of salt

OTHER INGREDIENTS

1 ready-made Swiss roll or smaller Swiss rolls, cut into 1.5cm slices 80ml brandy, or to taste

500g (1 punnet) strawberries, halved, or tinned fruit, drained

100g (1 packet) pecan nuts, chopped 500ml (2 cups) Clover fresh cream 2.5ml (½ tsp) vanilla essence

1 Flake chocolate bar, crumbled

METHOD

Mix the jelly in boiling water and stir until dissolved. Stir in the ice water and leave in the freezer for an hour. Then place the jelly in the fridge until needed.

Mix the milk and condensed milk in a glass bowl that fits into a microwave. Spoon 250ml of the milk mixture into a smaller bowl, and stir in the custard powder until smooth.

Heat the rest of the milk mixture in the microwave for 3 minutes at 100% power (high). Stir the custard mixture into the hot milk mixture little by little. Microwave it for 1 minute at 100% power. Then stir and microwave for 1 minute again. Stir in the salt and let the custard cool.

Arrange the Swiss roll on the bottom of a glass bowl with upright sides. Sprinkle the brandy over the Swiss roll. Cut the set jelly into cubes and arrange it on the Swiss roll. Spoon the fruit on top, followed by the custard. Sprinkle over half of the chopped nuts.

Beat the cream and vanilla essence together until stiff and spoon it on top. Round off the trifle with Flake and nuts. Keep in the fridge until serving. | Recipe: Clover SA Food Favourites cookbook