Trifle, my favourite treat.

A layer of jelly, a layer of blancmange or custard and a layer of whipped cream.

I make up a sachet of sugar free jelly with three quarters of a pint of boiling water and a quarter of a pint of port or sherry. I add that to large bowl and add chopped strawberries or raspberries or blueberries to make the jelly stronger when it sets (I don’t use trifle sponges as they are full of sugar) once cooled I put it in the fridge to set.

When the jelly is set I mix up a pint of blancmange with boiling milk (you can use custard) this comes in a variety of flavours. I use a sweetner instead of sugar in the mixture, one that doesn’t have an aftertaste. Once the liquid has been boiled and thickened I put the saucepan in a larger one filled with cold water. The blancmange cools enough so that it doesn’t melt the jelly when you add it to the top.

Once the middle layer is set I take a large tub of double cream and whisk it till it is stiff and makes peaks. This is spooned onto the trifle.

You can add decorations such as sprinkles (hundreds and thousands) or glacé cherries, grated chocolate or chopped strawberries etc.

I make it as sugar free as I can, but it is high in fat. You could use skimmed milk for the middle layer.

This is a Christmas or Easter treat in our house. And sometimes I make it for birthdays instead of cake.