Upside-Down Trifle

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Here’s a novel idea for a Christmas dessert – a trifle made in a mould, with gelatine added to set the custard and turned out so that the pretty sponge cake and fruit base is uppermost.

Ingredients

  • 6 dl/1 pint prepared lime or lemon jelly
  • 1 banana

Method

Select a cake tin or shallow mould, preferably 20 cm (8 in) in diameter and of not less than 1-litre (