𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗿𝗼𝘄𝗻𝗶𝗲 𝗖𝗵𝗲𝗮𝘁𝘀 𝗧𝗿𝗶𝗳𝗹𝗲

A trifle consists of both soft and crunchy layers put on top of each other in a glass or ceramic cup for serving. For this recipe you can switch things up for dietry requirements/preferences. The traditional English food trifle is a layered which contains custard, sponge fingers, sherry soaked cake, fruit, jam and whipped cream.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

• 50g (2 oz) chocolate flavour Angel Delight

• 300ml (1/2 pt) semi-skimmed milk

• 200g (7 oz) brownies (you can make the brownies yourself or shop buy)

• 400g (2/3 pt) double cream

• 100g (4 oz) chocolate

𝙈𝙚𝙩𝙝𝙤𝙙

1) In a bowl, prepare the Angel Delight pudding according to package instructions using the milk.

2) Whip the cream in another bowl until soft peaks form.

3) Crush the chocolate into small pieces and place in another bowl. 

4) Crumble the brownies into a large bowl.

5) You are now ready to assemble the trifle. Ideally, you should use portion sized jars or containers. 

6) Start layering the pudding by placing the brownies in the base, followed by a layer of chocolate pudding, and cream. 

7) Repeat the process by adding as many layers as you can and top with chocolate when the container is full.

Just to note - Angel Delight is a well known brand for chocolate pudding but shops stock their own no name brand as well!

If you don’t have time to prepare your own brownies, you can also consider using cookies, sponge fingers, waffles, wafers etc. Whether it be chocolate or golden vanilla cookies, they’ll both taste great!

𝙎𝙪𝙗𝙨𝙩𝙞𝙩𝙪𝙩𝙚𝙨 𝙛𝙤𝙧 𝙬𝙝𝙞𝙥𝙥𝙚𝙙 𝙘𝙧𝙚𝙖𝙢 𝙞𝙛 𝙮𝙤𝙪 𝙙𝙤𝙣'𝙩 𝙡𝙞𝙠𝙚 𝙞𝙩:

• Mascarpone – this would almost make your dish tiramisu-like. Just need a bit of coffee

• Cream Cheese – your dish would be like a cheesecake in a cup. Simply delicious!

• Crème Fraiche – with acidity, it will cut through the richness of the chocolate. Great with fruit

•Vanilla, caramel or chocolate pudding – just reuse the pudding if you are fan of the Angel Delight

• Fruit coulis – can use these to make your dish lighter, less intense on the calorie count.