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