7 months ago


- One packet jelly, any flavour

- Three cups fruit chunks, fresh

- One sponge cake, cut in chunks

- 60ml sweet sherry or brandy

- One cup custard, fresh

- 250ml cream, whipped

- 100ml juice of oranges

- 100g sugar cubes


  • Make jelly according to packet instructions.
  • Refrigerate until just starting to set – this is to prevent the fruit from sinking.
  • Stir fruit in jelly, then spoon into serving dish or glasses. Refrigerate until set. Top jelly with sponge chunks. Drizzle with sherry or brandy.
  • Spoon over custard and top with whipped cream.
  • Heat orange juice and sugar in a saucepan. stir until sugar melts.
  • Boil sugar juice for about five minutes or until it reaches a thick caramel consistency. Allow to cool slightly.
  • Drizzle trifle with caramel, garnish with pomegranate seeds and refrigerate until ready to serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

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