Updated: Jan 27
You will need to begin this recipe the night before.
You will need a 2L capacity straight-edged trifle bowl/plain vase for this recipe.
1 x 85g packet Natural Raspberry Jelly
About 20 red grapes, cut in half lengthways
600ml thickened cream 1 x small store-bought Christmas pudding, broken into small pieces
800g store-bought, vanilla custard
Fresh berries, to decorate
Cinnamon donut, to decorate
1 x Creative Kitchen Christmas Tree Edible Decoration
XMAS CHOC BARK
1 x 225g packet white chocolate melts
Creative Kitchen Christmas Sprinkles 4 Compartment Jar
The night before, around the base of the trifle bowl press the cut side of the grapes in a row along the edges. Freeze for 30 mins to allow to stick.
Prepare the jelly according to the packet instructions. Pour into the trifle bowl over the grapes (they should stay stuck to the glass), then refrigerate overnight to set firm.
Whip the cream to firm peaks and spoon half over the set jelly layer. Top the cream layer with broken pudding pieces.
Top with some cut strawberries and raspberries, then pour the custard over the top.
To decorate, spoon over the remaining whipped cream and return the trifle to the fridge while you prepare the decorations.
Melt the white chocolate in the microwave according to the packet instructions. Dip half the donut into the white chocolate then sprinkle with the red, white and green sprinkles from the Creative Kitchen Christmas Sprinkles 4 Compartment Jar.
Pour the remaining white chocolate over a baking tray lined with baking paper. Use a clean spatula to spread out the chocolate then sprinkle with more red, white and green sprinkles. Allow the chocolate to set at room temperature.
When ready to serve, decorate the top of the trifle with chopped berries, XMAS choc bark broken into large shards, the decorated donut and the Creative Kitchen Christmas Tree Edible Decoration.