Classic Trifle

• 85-gram packet of Raspberry Jelly Crystals  
• 250 grams bought Sponge cake (cut into 3 cm cubes) 
• 1/4 cup Sweet Sherry 
• 1/4 cup Custard Powder (30 gm)
• 1/4 cup Caster Sugar (55 gm)
• 1 teaspoon Vanilla Essence 
• 1 1/2 cups Milk  
• 820 gram can Slice peaches, drained  
• 300 ml Whipping Cream 
• 2 tablespoons flaked Almond 

1. Make jelly according to packet directions, pour into shallow container. Refrigerate for 20 minutes or until jelly is semi-set.
     
2. Cut cake into 3 cm pieces and arrange in a 3 litre (12 cup) serving dish. Sprinkle with sherry.  
   
   
3. Blend custard powder, sugar and vanilla extract with a little milk in a saucepan. Stir in remaining milk. Stir over heat until mixture boils and thickens. Pour into a bowl and cover surface with plastic wrap to avoid a skin forming, refrigerate until cold.  
   
   
4. Pour jelly over cake, refrigerate a further 15 minutes.  
   
   
5. Top jelly-cake with peaches.  
   
   
6. Stir 100 ml of cream into custard until smooth, pour over fruit. 
7. Whip 200 ml cream and spread evenly over custard.  
   
   
8. Spread remaining cream on top and sprinkle with flaked almonds. Keep refrigerate until serving.