Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

I made up this recipe for our Christmas Lunch, and there was very little left!

Ingredients Nutrition

Directions

  1. For the trifle:.
  2. Cut up swiss roll and place in the bottom of a jelly mould. Set aside.
  3. For the Custard:.
  4. Mix a little milk with cornflour to make paste.
  5. Add rest of milk, sugar, vanilla.
  6. Beat egg and add to milk mixture.
  7. Add butter.
  8. Put on stove over medium heat and mix with wooden spoon until butter is melted and custard thickens.
  9. When thickening starts, ensure sides and base are constantly scraped.
  10. When custard is nice and thick, remove from heat and leave to cool about 15-20 minutes.
  11. Add gelatine.
  12. Pour over Swiss roll and refrigerate overnight, or until set.
  13. Decorate with cherries or blueberries on the top or in the middle, if using and ringform jelly mould.