Australian English Trifle recipe

10 servings

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.