1 packet custard powder
1 packet of jelly powder
1 pound sponge cake, cut into thin slices
1 glass of grape wine
1 bowl of green grapes slit in half
1 bowl of pineapple, fine chopped
2 bowls of milk, (half litre)
7-8 teaspoons sugar
Toppings : handful of raisins and cashew nuts
For the custard: bring the milk to boil in a pot, now in a glass of cold water add in the custard powder and mix well till it dissolves. Pour this mixture into the milk while boiling and keep stirring so that it does not get stuck at the bottom of the pot, add in the sugar to the milk and stir well. You will notice the milk thickening, once it does, turn off the heat. Cool it to room temperature.
For the jelly: Add water in a pot on simmer and put in the mixture of the jelly into it and stir well and remove from stove cool for 15 minutes or till room temperature.
Take a Trifle Footed Dessert Bowl and line the bottom of it with a layer of cake slices, add a layer of grapes and pineapple followed by a little wine and then add a layer of custard followed by a layer of jelly. Repeat the process of layering again in same order and top it with raisins and cashew nuts. Refrigerate for 2 hours and serve chilled.