Christmas pudding trifle

With luscious layers of fruitcake, cream and custard, this make-ahead Christmas trifle is truly tempting.

• 2 x 85g packets port wine jelly crystals
• 2 cups boiling water
• 1 cup thickened cream
• 500g tub premium vanilla custard
• 1/2 x 800g dark fruit cake, cut into 2cm cubes
• 2 tablespoons brandy (optional, see note 1)
• 400g cherries, pitted
• Extra cherries, to serve

Energy 1363kJ	Fat saturated 7.90g
Fat Total 14.20g	Carbohydrate sugars g
Carbohydrate Total 43.10g	Dietary Fibre 1.70g
Protein 5.30g	Cholesterol 33.00mg
Sodium 226.00mg

All nutrition values are per serve.

1. Step 1

   Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 400ml cold water. Cover. Refrigerate for 2 hours or until just beginning to set (it should have a thick, syrupy consistency).

2. Step 2

   Using an electric mixer, beat cream until soft peaks form. Add custard. Gently stir until just combined.

3. Step 3

   Arrange cake in a 12 cup-capacity bowl. Drizzle with brandy, if using. Spoon over half the jelly, then half the custard. Top with cherries and remaining jelly, then remaining custard. Cover. Refrigerate overnight.

4. Step 4

   Top with extra cherries. Serve.

You could replace the brandy with cranberry or apple and blackcurrant juice.

Allow time for setting and overnight refrigeration.

Trifles are best assembled the day before serving to allow the flavours to develop and cake to soften.

Make sure jelly is a thick, syrupy consistency so it doesn't blend into the other layers.

Trifles are suitable for all occasions, from barbecues to dinner parties.

Look for bowls and glasses with interesting shapes to add a little wow factor when serving.