Recipe for Autumn Trifle 
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Yield:
8 servings
Ingredients:
Amount Ingredient
4 x Trifle sponges
1 x 41 grams can apricots in fruit juice, (14 1/2 oz)
1 x Orange flavoured jelly
60 ml Apricot brandy, (optional) (3 Tbs)
275 ml Orange juice, About (1/2 pint)
80 ml Custard powder, (4 Tbs)
50 gm Soft brown or caster sugar, (2oz)
550 ml Milk, (1 pint)
150 gm Cadburys Bournville chocolate
284 ml Double cream, (1/2 pint)
1 pkt Cadburys milk chocolate Buttons
----------------- ALSO, YOU WILL REQUIRE ----------------
A 1.1 litre, (2 pint) glass bowl
Instructions:
Instructions: Slice sponges and arrange in dish. Drain fruit, reserving the juice.

Set aside 8 good pieces of apricots, chop remainder then place in bowl. Melt jelly in the fruit juice, add apricot brandy and make up to 550ml (1 pint) with orange juice. Pour jelly over the cake and leave to set.

Blend the custard powder and sugar with milk into a smooth paste, add remaining milk and heat gently, stirring continuously until thickened. Off the heat, stir in 100g of chocolate until melted. Cool a little before pouring the custard over the set jelly; cover to prevent a skin forming, then chill.

Melt remaining 50g of chocolate and cool slightly. Lightly whip the cream until holding its shape, fold a tablespoon into the chocolate, then the chocolate into the cream. Spoon 4 tablespoons into the piping bag, spread the remaining cream over the set custard, marking the top into a pattern, then pipe a decoration. Complete with slices of apricot and chocolate Buttons.

NOTES : A truly autumnal traditional trifle.

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