Speedy Raspberry Trifle

Follow step 1 of pack instructions.

Make up to 550 ml with water.

Slice a raspberry Swiss roll sponge and spread generously with Hartley’s Raspberry Jam. Put into a trifle bowl.

Pour the jelly all over the sponge and chill until set.

Pour Birds/Ambrosia Ready-to-Serve custard over the jelly. Chill for 10 minutes.

Spoon a 284 ml pot extra-thick double cream over the custard. Decorate with a crumbled chocolate flake.

Serves 6 - 8