Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.

I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top

Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!

The result was delicious. Yum

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