Last month


- 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.

Comment on this story
Add your comment
Comment 0 characters remaining

Former Gauteng Health MEC Mahlangu will be testifying at the Life Esidimeni Arbitration hearing. Do you think she will tell the whole truth?

Two Gauteng Department of Health officials linked to the Life Esidimeni tragedy resigned this week. What's your take on this?