2 x 135g packs Hartley’s Raspberry Jelly Cubes
Hartley’s Best Raspberry Jam
6 trifle sponges
100ml apple juice
600g mix of summer berries
500g chilled custard
150ml double cream, lightly whipped
1 lage glass trifle bowl
Separate jelly into cubes and place in a large jug or bowl. Add 285ml boiling water and stir until dissolved. Add 285ml cold water, this will make the jelly double strength.
Pour jelly into a shallow container.
Put in the fridge to set.
Once the jelly is set, cut into 2cm pieces
Spread jam onto the trifle sponges.
Cut the trifle sponges in half.
Put half the sponge and jelly into the trifle dish and drizzle with half the apple juice. Cover with a third of the fruit and then half the custard. Repeat this process, topping with cream and remaining fruit.
2 x 135g packs Hartley’s Raspberry Jelly Cubes
Hartley’s Best Raspberry Jam
6 trifle sponges
100ml apple juice
600g mix of summer berries
500g chilled custard
150ml double cream, lightly whipped
1 lage glass trifle bowl
Separate jelly into cubes and place in a large jug or bowl. Add 285ml boiling water and stir until dissolved. Add 285ml cold water, this will make the jelly double strength.
Pour jelly into a shallow container.
Put in the fridge to set.
Once the jelly is set, cut into 2cm pieces
Spread jam onto the trifle sponges.
Cut the trifle sponges in half.
Put half the sponge and jelly into the trifle dish and drizzle with half the apple juice. Cover with a third of the fruit and then half the custard. Repeat this process, topping with cream and remaining fruit.
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VAT registration number: 657 9941 71
Registered office: 2100 Century Way, Thorpe Park Business Park, Leeds, LS15 8ZB