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Recipe

Custard Trifle

50 min · Serves 8 · Pakistani

Why make it

A chilled dessert of vanilla sponge, fruit, set jelly, thick homemade custard and whipped cream. It's a favourite for Eid tables, dawat dinners and birthdays, and you make it ahead.

Serves 8

You’ll need

  • 85 g strawberry or mixed-fruit jelly crystals
  • 500 ml water, half boiling and half cold, for the jelly
  • 1 l full-fat milk, divided
  • 40 g vanilla custard powder (about 4 heaped tbsp)
  • 100 g sugar
  • 1 tsp vanilla essence
  • 400 g plain vanilla sponge cake, cut into 2 cm cubes
  • 400 g canned fruit cocktail, drained, syrup reserved

+ 6 more in the full recipe
1

Step 1 of 11

Make the jelly first. Dissolve the crystals in 250 ml boiling water, stir in 250 ml cold water and pour into a shallow tray. Chill for about 2 hours until firm, then cut into small cubes.
2

Step 2 of 11

Mix the custard powder with 200 ml of the cold milk in a bowl until completely smooth with no lumps.
3

Step 3 of 11

Heat the remaining 800 ml milk with the sugar in a heavy saucepan over medium heat until steaming and the sugar has dissolved. Do not let it boil hard.
4

Step 4 of 11

Lower the heat and pour in the custard paste while stirring constantly. Cook for 6–8 minutes, stirring, until the custard is thick enough to coat the back of a spoon and a line drawn through it holds.
5

Step 5 of 11

Take the pan off the heat and stir in the vanilla. Press cling film directly onto the surface to stop a skin forming, and let the custard cool to room temperature.

The last 6 steps are in the full recipe.

Cook’s tip

Cool the custard fully before layering, or it will melt the jelly and split the cream.

Ready to cook?

Custard Trifle

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 Get the full recipe