Australian English Trifle Recipe


1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk


Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.

Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.