24 Christmas Raspberry Trifle Prep and cook time: Up to 30 mins Serves: 6 Ingredients 135g pack raspberry jelly A large Madeira cake 312g can mandarins, drained 2 x 125g punnets raspberries 6 tablespoons amontillado sherry 500g tub fresh custard 200ml double cream 1 tablespoon icing sugar 37g pack Maltesers Method First of all, make up the raspberry jelly following the instructions on the pack and leave to set in the fridge for 2-3 hours or overnight. Select a big glass bowl, or 6 glass tumblers if you want to serve individual trifles. Trim the Madeira cake and slice into 1cm thick squares or discs that will fit neatly in the bottom of your bowl or glasses. Put the cake in the base of your bowl, or add 2 pieces to each glass. Spoon the mandarins over the cake, sprinkle fresh raspberries over the mandarins, and splash the sherry over the top so that it soaks through the fruit into the sponge underneath. Now spoon over your custard, covering the fruit, and gently top with the set jelly, chopped. Lightly whip the double cream with a tablespoon of icing sugar until it forms soft peaks, but is still floppy, and spoon it over the jelly. Just before serving, bash up the bag of Maltesers with a rolling pin and sprinkle the malty, chocolaty pieces over the top of your trifle. 25 Christmas Trifle Prep and cook time: Up to 30 mins Serves: 8 Ingredients pack of 8 trifle sponges or one Swiss roll, sliced 1 punnet of fresh strawberries A wine glass of Cointreau 135g pack strawberry jelly 135g pack orange jelly 600mls boiling water 1.2 litres milk 6 tablespoons sugar 2 x 35g sachets of strawberry blancmange 450g can mandarin orange segments 30g custard powder (enough to make 600mls) 284ml carton double cream A little grated chocolate Method On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over the strawberries and drizzle with the Cointreau. Tear up the strawberry jelly squares, put in a measuring jug and add 300mls of boiling water. Stir until dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4 tablespoons of sugar and the sachets of blancmange and mix until dissolved. Bring 600mls of milk to the boil and add to the blancmange mix. Stir and return to the saucepan, stirring and whisking as you bring it back to the boil. Place the blancmange back into the bowl and allow to cool back to blood temperature, whisking occasionally. Pour over the previous layer of jelly. Allow the blancmange layer to set properly in the fridge before scattering over the drained mandarins. Make up the orange jelly in the same way as before. Allow it to cool before pouring over the mandarins. Place back into the fridge and allow it to set. Once set you can make the custard layer, using the remaining milk, sugar and the custard powder. Make this up as you did the blancmange, allow to cool and pour over the orange jelly. Whip up the double cream until you get soft peaks.