Here’s a perfect Halloween pudding that children will love.
1 Chocolate Swiss roll
425 Gram Can fruit cocktail (15 oz)
135 Gram Packet orange jelly (4 3/4 oz)
4 Tablespoon Custard powder
2 Tablespoon Sugar
600 ml Milk (1 pint)
25 Gram Chocolate, melted (1 oz)
Chocolate sticks & buttons, to make the web
Slice the Swiss roll and arrange in a glass dish. Drain the fruit, reserving the juice, and place on top of the cake. Dissolve the jelly in 150 ml (1/4 pint) hot water. Make up to 600 ml (1 pint) with reserved fruit juice and cold water. Pour over the cake and fruit. Chill until set.
Blend custard powder and sugar together with a little of the cold milk. Bring the remaining milk to the boil and pour onto the mixture stirring well. Return to the pan, bring to the boil, stirring.
Pour the custard over trifle and leave until cold. Pipe a series of circles on top of the trifle with the chocolate. Lightly draw a skewer through the lines to the centre then pipe with chocolate. Position the chocolates to look like a spider.