1 packet PnP jelly, of your choice
3 cups fruit chunks, fresh
1 sponge cake, cut into chunks
60 ml sweet sherry, or brandy
1 tub PnP custard, (500ml)
1 tub PnP cream, (250ml), whipped
100 ml freshly squeeze orange juice
100 grams PnP sugar
1 handful pomegranate seeds, for garnish (optional)
Make jelly according to packet instructions.
Refrigerate until just starting to set (this prevents fruit from sinking).
Stir fruit through jelly and spoon into serving dish/es or glasses.
Refrigerate until set.
Top jelly with sponge chunks.
Drizzle with sherry or brandy.
Spoon over custard and top with whipped cream.
Heat orange juice and sugar in a saucepan, stirring until sugar has melted.
Boil for about 5 minutes or until it reaches a thick caramel consistency. Allow to cool slightly.
Drizzle trifle with caramel, garnish with pomegranate seeds and refrigerate until ready to serve.