Most trifles nowadays contain a jelly but the original dish omitted this layer, and I have left it out too as it can be difficult to judge which jellies are safe on this diet.
This recipe can be adapted to use whatever fruits and fruit juices are safe for you.
1 or 2 quantities of basic sponge mix, cooked on a small, lined rectangular or square oven tray and cut into pieces when cold. See https://benzoateintolerancesupport.wordpress.com/2014/12/22/basic-sponge-cake/ for recipe.
3 small-medium pieces of fruit (e.g. pears, apples, kiwi), or equivalent quantity of other fruit (e.g. melon, pineapple), peeled and sliced. If using citrus, ensure all peel and pith is removed and you have cleaned fruit segments.
100 – 300ml of safe fruit juice (pineapple, apple, orange or another variety, depending on your sensitivities)
25ml – 50ml brandy, to taste
500 – 600ml custard, made fresh using custard powder, sugar and milk, according to the instructions on the powder container (NOT tinned/carton custard – this won’t set!) Birds Custard Powder is a safe brand for most of us.
200 – 300ml double or whipping cream
1 level teaspoon carob powder
1 heaped teaspoon icing sugar
1) line a decorative glass bowl with sponge pieces – use either 1 or 2 quantities of recipe given depending on size of bowl, as the entire base and some of the side must be covered. Don’t take the sponge more than half way up the bowl though – it mustn’t show above the custard.
2) arrange fruit on top of the sponge
3) mix fruit juice and brandy together and pour gently over the fruit and sponge, pouring very slowly and ensuring that as much of the sponge as possible is covered. Use extra fruit juice if needed. If making for children, omit the brandy.
4) pour custard slowly over the top of the fruit and sponge. Both the sponge and fruit layers should be covered completely. Once poured, place in the fridge to set firm.
5) whip the cream and put onto the firm surface of the cold custard – you can either spread it out into an even layer, or pipe it into decorative swirls.
6) mix carob powder and icing sugar, place in a sieve and sprinkle over the top of the cream. Serve immediately.