Summer Trifle

In a measuring jug, add the boiling water to the jelly powder, stir well to dissolve and allow to cool.
Prepare & wash the summer fruits and place in your glass bowl arranging neatly and making sure to place some berries up the sides of the bowl.
Pour the cooled jelly over carefully, trying not to disturb the fruits.
Place in the refrigerator until fully set.
Add the oil, vanilla & water to the dry mix and beat with a spoon or machine paddle for 3-4 minutes or until smooth and it has no lumps.
Pour into a greased and lined loaf cake tin.
Cook at 170c (150c fan) gas mark 4, for 15-20 minutes until just firm to touch.
Allow to cool then slice into even pieces and set aside for later.
Once the jelly has set, make up the Blancmange or custard and spoon gently on top of the jelly, again allow this layer to fully set in the chiller.
Once the second layer has fully set, lay the sliced sponge cake in a circular pattern on top. Keep a couple of slices back.
With the spare slices of cake, cut them into even squares.
Melt the butter in a pan and gently fry off the cake squares until crispy & golden, allow to cool.
Whip the cream and icing sugar until a soft peak is obtained.
Spoon this generously over the cake slices on the trifle.
Decorate with the freeze-dried raspberries, cherries and cake croutons.

Duration: 10mins

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