Holiday Roast of some sort. Which my Uncle (Father Duffy) and My Dad (Pancho) would always carve. We would go through the buffet line and get Yorkshire pudding, creamed corn, creamed spinach and re-stuffed potatoes. Then for dessert we would always have trifle for dessert which my Aunt Mim would always make. However that changed after I married Mr. It ; my husband took over the duties of trifle then. As it turned out this was a tradition that my hubby and I shared and the It’s always made there jelly roles. So this year with money being tight I decided I was going to make our jelly role too.
This looks like a super fancy recipe but it is also supper easy. Plus Don't forget to enter my giveaway with Good Earth Tea Click Here to Enter
Serves 15 to 20 depending on portion size.
4 cups Milk
2 Envelopes English Custard Mix I use Birds
6 Tablespoons Sugar
TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.
English Trifle Ingredients:
2 Batches of Custard (directions listed above)
5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.
64 oz’s of Frozen Raspberries about (2) 32 oz bags.
1 large Raspberry Jell Roll.
Slice Jelly Roll in ½ inch slices
Let sit in refrigerator for 2 hours. Then Serve.
This is such a fabulous dessert I always serve on New Years Eve too!!
Happy New Year and Merry Christmas
Mrs. Mix It