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Ingredients

  • 135g pack jelly (raspberry or strawberry work well), broken into pieces
  • 350ml evaporated milk or double cream
  • squirty cream or freshly whipped cream, to serve (optional)

Method

  • STEP 1

    Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.

  • STEP 2

    Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.

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Overall rating

A star rating of 4.5 out of 5.17 ratings
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