Recipe #114: Jane's Trifle

Sponge Jelly roll or a packet of miniature rolls
Packet of sliced frozen strawberries
Bird's custard powder
Rum extract
3 cups Milk
Whipping cream

Break up the jelly roll(s) and place in the bottom of your container. 

Add 1 tsp of rum extract or some sherry (optional). 

After defrosting the strawberries pour them plus the juice over the cake mixture.

Make the custard. 

Mix 3 Tablespoons of custard powder with a little milk into a paste. 

Then add 3 cups of warm milk. 

Heat stirring continually on the stove. 

When it is thick pour it over the cake.

Whip cream until standing in peaks and put on top when the custard is cool.