Name: Pantry christmas cake trifle
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 500 gram light fruitcake, sliced; 1/4 cup sweet sherry or brandy; 2 120g peach and mango jelly (ready to eat), chopped; 420 gram can sliced peaches, drained; 2 cup thick vanilla custard; 600 millilitre carton thickened cream, whipped; 50 gram dark chocolate, shaved

Pantry christmas cake trifle

If the shops are shut and you're stuck for fresh ingredients for a vital Christmas or celebration dessert, raid the pantry (and the drinks cabinet!) and you're sure to find what you need.

Ingredients

500 gram light fruitcake, sliced

1/4 cup sweet sherry or brandy

2 120g peach and mango jelly (ready to eat), chopped

420 gram can sliced peaches, drained

2 cup thick vanilla custard

600 millilitre carton thickened cream, whipped

50 gram dark chocolate, shaved

Method

1.Place cake slices into the base of 8 x 1-cup glasses or bowls. Drizzle sherry or brandy evenly between glasses.

2.Top with jelly and peaches. Pour over custard and top with cream. Chill until ready to serve. Sprinkle with chocolate curls to serve.

This dessert can also be made in a large, round glass bowl. If the shops are shut, you can make a last-minute custard using custard powder and Devondale Long Life Milk from the pantry.
Note

Woman's Weekly Food

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Ingredients

Method

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