- Preparation and cooking time
- plus cooling time
- Serves 6-8
- 135g pack jelly (raspberry or strawberry work well), broken into pieces
- 350ml evaporated milk or double cream
- squirty cream or freshly whipped cream, to serve (optional)
- STEP 1
Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- STEP 2
Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.