Trifle Kit Raspberry Flavour 141g

Raspberry Flavour Jelly Crystals: Sugar, Gelling Agent (Carrageenan), Acids (Citric Acid, Malic Acid), Stabiliser (Potassium Tartrates), Thickener (Cellulose Gum), Colour (Beetroot Red), Acidity Regulator (Trisodium Citrate), Potassium Chloride, Sweetener (Saccharin), Flavouring.

Custard Powder: Maize Starch, Salt, Colour (Annatto Norbixin), Flavouring.

Trifle Topping Mix: Sugar, Modified Maize Starch, Milk Proteins, Dried Glucose Syrup, Palm Oil, Maltodextrin, Inulin, Emulsifier (Lactic Acid Esters of Mono-and Diglycerides of Fatty Acids), Dextrose, Stabiliser (Carrageenan), Flavouring, Colour (Carotenes).

Trifle Sponge Fingers: Sugar, Wheat Flour, Whole Egg, Glucose-Fructose Syrup, Raising Agent (Ammonium Carbonates), Milk Proteins, Flavouring, Acid (Citric Acid).

Chocolate Flavoured Sugar Sprinkles: Sugar, Cocoa Mass, Whole Milk Powder, Cocoa Butter, Reduced Fat Cocoa Powder, Emulsifier (Lecithins), Glazing Agent (Gum Arabic).

For allergens, including Cereals containing Gluten, see ingredients in bold.

May contain: Milk, Wheat.

Perfect dessert in just a few easy steps!

Just add water, milk/milk alternative & sugar.

Makes 6 portions.

Suitable for vegetarians.

For best before end see top of pack.

Store in a cool, dry place.

Once made up, store in a refrigerator and treat as fresh food.

The perfect Bird’s Trifle in a few easy steps!
All You Need
About 700ml (1 1/4 pints) of milk
2 tbsp (35g) of sugar
425ml (3/4 pint) boiling water
A large trifle bowl or serving dish

Makes 6 portions

Directions
1. Make jelly and leave to cool for 10 minutes.
2. Make custard and leave to cool until jelly has set.
3. Break each sponge finger into 4 pieces, place in a serving dish and cover with the cooled jelly. Refrigerate for 30 – 40 mins.
4. Spoon cooled custard over the surface of the jelly and leave to cool completely.
5. Make the topping, swirl over the cooled trifle and scatter the chocolate sprinkles over the top.

You Make it Special
Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard.
Vary the milk quantity in the custard and/or topping for your desired consistency.
Add more or less sugar to suit your taste.
Add fresh fruit of your choice* with the sponge fingers before adding the jelly.
Top with sliced fruit or grate a little more chocolate over the top.
* NB adding fresh kiwi, pineapple or papaya will prevent the jelly from setting.
See sachets for full step-by-step instructions