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1
Using a kitchen scissors, cut the jelly cubes, in small pieces to dissolve easily, into a jug
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2
Pour the boiling water over the cubes and stir to dissolve.
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3
Once fully dissolved add the cold water.
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4
Prepare 6-8 small pots (size of pot will determine how many) by putting small pieces of fruit in the base, if using, and pouring in equal amounts of jelly - the pots do not need to be the same size and could be just 1 large dish.
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5
Place pots in refrigerator
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6
After 1/2 hour start the custard - You can make from scratch if you prefer, but remember, this is a lazy trifle - place 3 tablespoons custard powder in a saucepan, add 3 tablespoons of sugar and 1/4 pint of the cold milk.
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7
Stir in to make smooth.
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8
Place pan over a medium heat and stir.
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9
Add milk a little at a time every time you feel the custard thicken.
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10
When all the milk has been combined and the custard thickens, beat well, turn heat to low and allow to gently simmer for 1 minute.
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11
If the custard appears overly thick, add just a little cold milk to loosen it.
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12
Half fill your sink with cold water.
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13
Remove custard from heat and plunge pan into cold water immediately to stop the custard from continuing to cook.
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14
Keep stirring, ensuring that no water spills into the custard
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15
Leave pan to cool for about 20 minutes - use a piece of cling wrap placed into pan on top of custard to stop a skin from forming whilst cooling - then remove from sink and beat the custard
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16
Spoon custard on top of jelly and return to the fridge.
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17
About 20 minutes later, place your cream and icing/powdered sugar in a bowl and whisk until stiff.
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18
Smooth over the custard then sprinkle your chocolate decoration over each trifle all the kids will love having their own mini trifle - big kids too!
