Australian English Trifle

Yield

10 servings

15

5

1 (10 inch): sponge cake, cut in cubes

1 (15.25 ounce) can: fruit cocktail, drained

1 (3 ounce) package: port wine flavored gelatin mix

2 tablespoons: custard powder

4 teaspoons: white sugar

1/2 cup: milk

Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.

Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

Calories: 157 kcal

Carbohydrates: 36 g

Cholesterol: mg

Fat: 0.5 g

Fiber: 0.9 g

Protein: 3.3 g

Sodium: 280 mg