Autumn Trifle Recipe

• 4 x Trifle sponges
• 1 x 41 grams can apricots in fruit juice, (14 1/2 ounce)
• 1 x Orange flavoured jelly
• 60 ml Apricot brandy, (optional) (3 Tbs)
• 275 ml Orange juice, About (1/2 pint)
• 80 ml Custard pwdr, (4 Tbs)
• 50 gm Soft brown or possibly caster sugar, (2oz)
• 550 ml Lowfat milk, (1 pint)
• 150 gm Cadbury's Bournville chocolate
• 284 ml Double cream, (1/2 pint)
• 1 pkt Cadbury's lowfat milk chocolate Buttons A 1.1 litre, (2 pint) glass bowl A piping bag with star pipe attached

1. Slice sponges and arrange in dish.
2. Drain fruit, reserving the juice.
3. Set aside 8 good pcs of apricots, chop remainder then place in bowl.
4. Heat jelly in the fruit juice, add in apricot brandy and make up to 550ml (1 pint) with orange juice.
5. Pour jelly over the cake and leave to set.
6. Blend the custard pwdr and sugar with lowfat milk into a smooth paste, add in remaining lowfat milk and heat gently, stirring continuously till thickened.
7. Off the heat, stir in 100g of chocolate till melted.
8. Cold a little before pouring the custard over the set jelly; cover to prevent a skin forming, then chill.
9. Heat remaining 50g of chocolate and cold slightly.
10. Lightly whip the cream till holding its shape, fold a Tbsp.
11. into the chocolate, then the chocolate into the cream.
12. Spoon 4 Tbsp.
13. into the piping bag, spread the remaining cream over the set custard, marking the top into a pattern, then pipe a decoration.
14. Complete with slices of apricot and chocolate Buttons.
15. NOTES : A truly autumnal traditional trifle.

sponges, flavoured jelly, brandy, orange juice, custard pwdr, brown, milk, chocolate, cream, milk chocolate

Taken from cookeatshare.com/recipes/autumn-trifle-72250 (may not work)