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Birds Trifle Raspberry Serve 4-6 141GRaspberry Flavour Jelly Crystal: Sugar, Gelling Agent (Carrageenan), Acid (Adipic Acid), Monopotassium Tartrate, Thickener (Carboxymethyl Cellulose), Acidity Regulator (Dipotassium Phosphate), Colour (Beetroot Red), Flavouring, Sweetener (Sodium Saccharin), Custard Powder: Maize Starch, Salt, Flavouring, Colour (Annatto), Trifle Topping Mix: Fully Hydrogenated Vegetable Oil (Palm Kernel, Palm), Sugar, Emulsifiers (Propane-1, 2-Diol Esters of Fatty Acids, Sunflower Lecithin), Modified Maize Starch, Whey Powder (Milk), Lactose (Milk), Sodium Caseinates (Milk), Anti-Caking Agent (Silicon Dioxide), Thickener (Carboxymethyl Cellulose), Flavouring, Colour (Beta-Carotene), Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Protein, Flavouring, Acidity Regulator (Citric Acid), Chocolate Flavoured Sugar Sprinkles: Sugar, Wheat Starch, Wheat Flour, Vegetable Fats, (Palm, Shea), Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Glazing Agents (Gum Arabic, Shellac)You will need. About 700ml (1 1/4 pints) of milk 1-2 tablespoons of sugar. A large trifle bowl or serving dish. Directions. 1 Custard - Make the custard as directed on the sachet using 568ml (1 pint) of whole or semi-skimmed milk and 1-2 tablespoons of sugar. Allow this to cool whilst making the jelly 2 Jelly - Make the jelly with 425ml (3/4 pint of boiling water). Break each sponge finger into 4 pieces, place in the serving bowl and cover with warm jelly. Refrigerate until firm and then add cool custard as directed on the sachet. 3 Topping - Make the topping with 110ml (4fl. oz) of milk and swirl this over the set custard. Just before serving, sprinkle the decorations over the surface to decorate. Full step-by-step directions and helpful hints are provided on the sachets inside. Quick & Easy Serving Ideas. Add a can of well drained fruit to the bowl with the sponge pieces and set in the jelly, to give 8 generous servings. For special occasions, make up the trifle topping using less milk and pipe onto the custard. Decorate with fresh fruit or crushed amaretto biscuits. Store in a cool, dry place Once made up, store in a refrigerator and treat as fresh food. For Best Before End date see side of carton

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