|Trifle pudding||5 Ounce (1/2 Recipe)|
Dissolve 1/2 packet jelly in boiling water according to directions on packet.
Pour in tray and leave to set.
Mark 1/2 inch squares.
Remove squares with spatula when needed.
Wash and peel pineapples.
Leave the stems intact.
Cut them into half.
Scoop out all the pulp leaving a thin wall about 1/4 inch thick.
Drain the juice from the halves.
Place a small piece of cake with some chopped fruits around, in each halve.
Pour custard sauce over cake.
Leave to set in refrigerator for at least one hour.
Add sugar and essence.
Pour about one tablespoon over custard in each half.
Again chill it for one hour more.
Decorate with pieces of jelly and fruits.