Australian English Trifle


  • 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.

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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.