Strawberry Trifle

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the sponge cake into small cubes and place them into a 2-litre glass bowl.
   ▶ ≈1:05
2. 2
   Wash and slice the strawberries, then add them to the bowl with the cake.
   ▶ ≈1:29
3. 3
   Mix the jelly crystals with 0.5 pint of boiling water and stir until dissolved. Add 0.5 pint of cold water and optionally add 2 to 3 tablespoons of sherry.
   ▶ ≈1:44
4. 4
   Pour the jelly mixture over the cake and fruit, cover, and refrigerate until the jelly sets.
   ▶ ≈2:12
5. 5
   Prepare 1 pint of Bird's custard powder according to package instructions, mixing the powder and sugar with a little milk, then adding the remaining milk and microwaving until thickened.
   ▶ ≈2:26
6. 6
   Once the custard has cooled completely, spoon it over the set jelly and spread it out evenly with a fork. Cover and refrigerate for 30 minutes until the custard sets.
   ▶ ≈3:16
7. 7
   Make Chantilly cream by pouring cream into a bowl, adding powdered sugar and vanilla extract, and whisking by hand or with an electric mixer until stiff peaks form.
   ▶ ≈3:43
8. 8
   Cover the Chantilly cream and refrigerate for 15 minutes.
   ▶ ≈4:20
9. 9
   When the custard is set enough, spoon the Chantilly cream onto it and spread it out evenly with a fork. Clean any messy edges with kitchen paper and finish with a spatula.
   ▶ ≈4:27
10. 10
    Grate cold chocolate finely over the top using a fine grater, or decorate with sliced strawberries or hundreds and thousands.
    ▶ ≈5:05