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I don't like the cake falling to pieces....it still has to be cake....so my recipe:
1) swiss roll slices (with jam) in bottom layer
2) cover with custard...then set
3) a layer of fruit (I use 2 fruits) & pour in semi-set jelly (raspberry)...set
4) top with whipped cream

Mouth is watering already !

May I add

5) Make sure you have an extra couple of holes on your belt

Pimpy................however you ended up making it I bet your hubby enjoyed it.

I have no advise on how to make one..................my expertise has always lay in the eating of them.............

LOL...no, I meant if you put the cake in with any other ingredients (except custard) the cake turns to mush

ok this is how i do it

pour the plonk and taste it. 

Refill plonk

cut up the jam roll and put it on a plate

taste the plonk

Refill plonk

make up the jelly and let it set.

Taste the plonk

Eat the jam roll

Taste the plonk

Eat the jelly

Taste the rest of the plonk

Try not to throw up

hahahahaa I wish I had of tried your recipe chuk.

My cake was dry, not enough plonk (probaly should have drank less and poured more on the cake)

How many people make the custard? Do you pour it on hot or cold?

I let the jelly set in containers then scoop it onto the trifle. What is the go with 'pouring' it on? Do you left it half set then pour it over the top?

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@the*scarlet*pimpernel wrote:

hahahahaa I wish I had of tried your recipe chuk.

 

My cake was dry, not enough plonk (probaly should have drank less and poured more on the cake)

 

How many people make the custard? Do you pour it on hot or cold?

 

I let the jelly set in containers then scoop it onto the trifle. What is the go with 'pouring' it on? Do you left it half set then pour it over the top?

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Custard - store bought. Should be cold. The custard should be liguid enough to squish its way through all the crevices and soak through the cake. You can't have enough custard. Thats what makes the cake/biscuits soft.

Jelly - should be almost but not quite set.

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@i-need-a-martini wrote:

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@the*scarlet*pimpernel wrote:

hahahahaa I wish I had of tried your recipe chuk.

 

My cake was dry, not enough plonk (probaly should have drank less and poured more on the cake)

 

How many people make the custard? Do you pour it on hot or cold?

 

I let the jelly set in containers then scoop it onto the trifle. What is the go with 'pouring' it on? Do you left it half set then pour it over the top?

---

Custard - store bought. Should be cold. The custard should be liguid enough to squish its way through all the crevices and soak through the cake. You can't have enough custard. Thats what makes the cake/biscuits soft.

 

Jelly - should be almost but not quite set.

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I make my custard myself and put it on the cake, after the sherry.

I always thought it was the plonk that made the cake moist, not the jelly or custard.

My grandma used to cut the jelly in little cubes, I think, so it wasnt poured on the cake at all and the custard was thick enough to be a separate layer, no ooze.