Christmas Trifle

This is a favourite!!!


  • 2 pkts instant greengage jelly  and raspberry jelly
  • 500 ml fresh cream
  • 2 Chelsea buns
  • 500 ml custard – chilled
  • 410 g fruit cocktail – drained
  • 410g peach slices – drained
  • 410g whole figs in light syrup – drained


  1. make jelly on as per instructions.  Once set, cut into cubs and return to fridge
  2.  Whip cream until firm.
  3. cut Chelsea buns into blocks and place in base of bowl, follow with layers of jelly, buns, cream, custard and fruit
  4. Chill and serve

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