Using a kitchen scissors, cut the jelly cubes, in small pieces to dissolve easily, into a jug
Pour the boiling water over the cubes and stir to dissolve. Once fully dissolved add the cold water.
Prepare 6-8 small pots (size of pot will determine how many) by putting small pieces of fruit in the base, if using, and pouring in equal amounts of jelly - the pots do not need to be the same size and could be just 1 large dish. Place pots in refrigerator
After ½ hour start the custard - You can make from scratch if you prefer, but remember, this is a lazy trifle - place 3 tablespoons custard powder in a saucepan, add 3 tablespoons of sugar and ¼ pint of the cold milk. Stir in to make smooth.
Place pan over a medium heat and stir. Add milk a little at a time every time you feel the custard thicken. When all the milk has been combined and the custard thickens, beat well, turn heat to low and allow to gently simmer for 1 minute. If the custard appears overly thick, add just a little cold milk to loosen it.
Half fill your sink with cold water. Remove custard from heat and plunge pan into cold water immediately to stop the custard from continuing to cook. Keep stirring, ensuring that no water spills into the custard
Leave pan to cool for about 20 minutes - use a piece of cling wrap placed into pan on top of custard to stop a skin from forming whilst cooling - then remove from sink and beat the custard
Spoon custard on top of jelly and return to the fridge.
About 20 minutes later, place your cream and icing/powdered sugar in a bowl and whisk until stiff. Smooth over the custard then sprinkle your chocolate decoration over each trifle all the kids will love having their own mini trifle - big kids too!
