Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (for 4 people) :Method: Heat oven to 190C / fan 170C / gas 5. Butter a sandwich tin and line with non-stick baking paper.
In a large bowl beat the caster sugar, butter, egg and flour until you have a smooth, soft batter.
Pour the mixture into the tin, smooth the surface and bake for 20 minutes until golden. Remove from oven and leave to cool on a rack.
Once its cool, cut the sponge into fingers and line the bottom of your trifle dish (or individual serving dishes if making lots of small trifles) with the sponge.
Mix up the jelly according to the instructions on the back of the pack, place in the fridge to cool and when slightly set pour over the sponge. Add some strawberry slices to the jelly, then put back in the fridge to set fully.
Before serving, pour on a layer of Ambrosia Devon Custard.
Whip up the cream along with a tablespoon of icing sugar and a dot of vanilla essence, and spoon that on top as the final layer.
Garnish each trifle with a halved strawberry.