Pineapple Trifle

Ingredients

• 1 packet of Green's Sponge Mixture
• 2 Eggs
• 1 packet Green’s ‘Newstyle’ Jelly (Pineapple Flavour)
• 1 small tin Pineapple Chunks
• 1 pint Custard made from Green's Custard Powder
• a few Blanched Almonds

Method

1. 1

   Make a flat Sponge Cake in a Swiss Roll Tin as per directions on the back of the packet.

2. 2

   When cold, spread one half with Jam and place the other on top.

3. 3

   Cut into squares and place in a deep glass dish with some Pineapple Chunks.

4. 4

   Dissolve the Jelly in half a pint of hot water and add enough Syrup from the Pineapple to make one pint.

5. 5

   Pour over the Sponge Cake and when set, cover with cooled Custard.

6. 6

   Decorate with Blanched Almonds and remaining Pineapple Chunks.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 20. The excerpt below is the record exactly as published.

PINEAPPLE TRIFLE. INGREDIENTsS.—1 packet of Green's Sponge Mixture, 2 Eggs, 1 packet Green’s ‘‘ Newstyle’’ Jelly (Pineapple Flavour), 1 small tin Pineapple Chunks, | 1 pint Custard made from Green's Custard Powder, a few Blanched Almonds

Cook this with the app: pantry check, scaling, and the assistant.