Trifle

Ingredient

• 3 cups cubed cake, white or sponge 
• 1/2 cup raspberry or strawberry jam 
• 2 cups Custard Sauce 

Cut fresh or leftover cake in small cubes to measure 3 cups. Place in individual serving dishes or large serving bowl. Spoon jam over cake, then pour Custard Sauce over top. Top with spoonful of jam. 

Yield: 4 - 6 servings