Australian English Trifle
|Sponge cake||1 , cut into cubes (10 inch)|
|Fruit cocktail||15 1⁄4 Ounce, drained|
|Port wine flavored gelatin mix||3 Ounce|
|Custard powder||2 Tablespoon|
|White sugar||4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.