This trifle recipe is for a traditional jelly fruit trifle, made without sponge. It’s a delicious summer dessert and is quick and easy to whip up. Each lovely layer mingles together to bring back childhood memories! Pick up some British berries at our Greengrocers and make this for pud.

Serves: 6

Make in: 30 mins + cooling and setting time

Ingredients

100g caster sugar

300g small ripe strawberries

30ml elderflower cordial

4 leaf gelatine sheets

100g blueberries

100g raspberries

500g pot extra-thick custard

300ml double cream

50g icing sugar

Extra berries to decorate

Method

Add 270ml water, the elderflower cordial, the caster sugar and half of the strawberries into a pan. Bring to the boil, then lower the heat and simmer for 8-10 minutes. Take the pan off the heat and strain the liquid into a bowl through a sieve. Push the strawberries through the sieve to make a purée and mix with the liquid.

Next, soak the gelatine in a bowl of cold water for a minute until soft. Squeeze out the excess water, then add to the fruit purée mixture and stir until dissolved. Leave this jelly mix to cool, but do not let it set.

Place the remaining strawberries, blueberries and raspberries in a 2-litre glass bowl and pour over the cooled jelly mixture. Chill for 2 hours to set.

When the jelly has set, pour the custard on top. Whip the cream with the icing sugar until it forms soft peaks. Spoon on top, then decorate with extra berries of your choice.