Trifle - Serves 2 with fairly big portions
100ml, 3.5 fl oz Red Grape Juice
1 Leaf of gelatine (or enough to set a quarter of a pint)
300ml, Half a pint of custard (I made mine using 1 tbsp Aunt Bessies custard powder, 2 tsp sugar and half a pint, 300ml of milk following pack instructions)
150 ml, 5 fl oz Double cream
Soak the gelatine in cold water for about 5 minutes.
Heat up half of the juice in a microwave until boiling. In the meantime, wash the raspberries and dry them well on kitchen roll (I didn't and my jelly turned out a little soft). Divide the raspberries between two glasses or small bowls if you prefer.
Dissolve the softened gelatine in to the hot juice then once fully dissolved, top up to 100ml.
Pour the jelly over the fruit and then put into the fridge for a couple of hours to set.
When the jelly is set, make the custard and pour over the top. Leave for a good 4-5 hours to fully set as the hot custard may remelt the jelly a bit.
Whisk up the double cream and then put on top of the custard. Serve!
My son liked this as you can see (he's in the background). He described it as "all delicious"! This is a great egg free pudding too because I used cheat's custard rather than proper custard. Check the packaging but many custard mixes are both egg and gluten free because the thickening agent is cornflour.
Some day I will make proper custard. Not today but some day.
This post was not sponsored in any way. I've linked this up to Sticky Fingers Photo gallery this week "boys"