Ingredients for 10 servings
½ x 225g pack soft-baked chocolate cookies
1 x 135g pack lime jelly
3 chocolate cornfake clusters
3 rich tea finger biscuits
125g (4oz) jelly snakes (halved, if long)
425g (14oz) chocolate brownies
500g (1lb) fresh custard
chocolate writing icing
green food gel or colouring
green sugar sand, to decorate (optional)
orange food colouring
1 x 135g pack lime jelly
3 chocolate cornfake clusters
3 rich tea finger biscuits
125g (4oz) jelly snakes (halved, if long)
425g (14oz) chocolate brownies
500g (1lb) fresh custard
chocolate writing icing
green food gel or colouring
green sugar sand, to decorate (optional)
orange food colouring
Directions
Break the jelly into a bowl, add 450ml (16fl oz) boiling water and stir until dissolved. Add enough green food colouring to turn the liquid a vivid green; set aside to cool.
Crumble the brownies into the base of a glass trifle dish, about 8cm (3in) deep and 18-20cm (7-8in) wide. Press down with the back of a spoon to level the surface. Top with most of the jelly snakes, pushing a few close to the sides of the dish so they can be seen.
Put the custard in a bowl and stir in enough orange food colouring to turn it a pale tangerine. Pour it over the snake and brownie layer and spread level. Chill for 30 minutes, or until set. Spoon a little of the cooled liquid jelly over the custard layer to create a film-like layer; chill until set.
Carefully pour the remaining jelly over the top and return to the fridge for 4 hours, or until set. In a food processor, whizz the cookies to a fine crumb. Sprinkle over the top of the trifle for the ‘soil’. Add the remaining jelly snakes, pushing the ends of each into the crumb ‘soil’ layer.
Decorate the rich tea biscuits with the writing icing to make ‘RIP’ or cross ‘headstones’ and push them into the trifle, positioning an ‘earthy mound’ cornfake cluster at the base of each. Sprinkle with a little sugar sand for ‘moss’, if you like.
Crumble the brownies into the base of a glass trifle dish, about 8cm (3in) deep and 18-20cm (7-8in) wide. Press down with the back of a spoon to level the surface. Top with most of the jelly snakes, pushing a few close to the sides of the dish so they can be seen.
Put the custard in a bowl and stir in enough orange food colouring to turn it a pale tangerine. Pour it over the snake and brownie layer and spread level. Chill for 30 minutes, or until set. Spoon a little of the cooled liquid jelly over the custard layer to create a film-like layer; chill until set.
Carefully pour the remaining jelly over the top and return to the fridge for 4 hours, or until set. In a food processor, whizz the cookies to a fine crumb. Sprinkle over the top of the trifle for the ‘soil’. Add the remaining jelly snakes, pushing the ends of each into the crumb ‘soil’ layer.
Decorate the rich tea biscuits with the writing icing to make ‘RIP’ or cross ‘headstones’ and push them into the trifle, positioning an ‘earthy mound’ cornfake cluster at the base of each. Sprinkle with a little sugar sand for ‘moss’, if you like.
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