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Orange Soreen Trifle

Author: Alison


  • 1 packet orange jelly
  • 1 tin mandarin oranges in juice
  • 1 pint milk
  • custard powder
  • 220 ml double cream
  • hundreds and thousands


  • Make up the jelly, using half a pint of boiling water and dissolving it. Make up to the pint using the juice from the mandarin oranges and topping up with cold water. Pour into a bowl and add the mandarin orange segments. Leave to set.
  • Make a pint of custard using the custard powder and leave to cool.
  • When the jelly is set top with the cold custard.
  • Whip the double cream until stiff and add to the top of the custard.
  • Decorate with hundreds and thousands.