Total Time
10mins
Prep 10 mins
Cook 0 mins

This is my Mum's recipe from New Zealand with many variations, it can be on the table in 10 minutes! Good variations are - raspberry and chocolate, banana and chocolate, strawberry and chocolate, banana and butterscotch, banana and raspberry--you decide.

Ingredients Nutrition

  • 8 single trifle sponge cakes
  • 2 (400 g) cans fruit cocktail in light syrup (not sure about exact size of cans)
  • 2 (3 ounce) packets instant pudding mix (choose flavours from above)
  • 250 ml whipping cream (your average tub about this size)
  • 2 -3 tablespoons icing sugar
  • 600 ml milk

Directions

  1. You also need 1 Cadbury Flake chocolate bar.
  2. Drain the fruit, reserving the juice.
  3. Break the sponge into pieces and layer in and up the sides of the serving bowl.
  4. Put a tbsp at a time of the reserved cocktail juice - you don't want it soggy, but you don't want it hard either. You should have a fair bit of juice left.
  5. Make one of the pudding mixes with 300ml milk and pour onto the sponges.
  6. Using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
  7. Put the fruit on top of that, make the other pudding with the remaining 300ml milk and pour that on top of the fruit.
  8. Again using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
  9. Whip the cream with the icing sugar and put on top of the last pudding mix and crumble the flake over the whipped cream.
  10. Leave in the fridge about 5-10 minutes (or more) before serving.
  11. Brilliant for breakfast the next day.