Trifle with tinned custard

[Cabinfever20]

I was watching Mary Berry's Christmas programme the other day and she made a trifle using tinned custard mixed with whipped double cream (for the custard part) and then whipped double cream on top as usual. Has anyone tried this with the custard and does it hold its shape/set like normal custard would. I quite like the idea of not having to make proper custard on Boxing Day.

@gerbo

This is my family’s lazy trifle

ingredients
swiss roll (can be bought)
sherry or marsala
frozen summer fruit - defrosted
pack of jelly
custard (if using tinned powder, will also need milk and sugar)
double cream
sprinkles or bar of chocolate to make chocolate curls.

method
Swiss roll - slice Swiss roll and line inside of glass bowl so pretty swirls show.
drizzle with sherry

make jelly with summer berries
when cool but not set, pour over Swiss roll

chill until set

make custard -if using tinned, put an extra spoon of powder in

top the trifle with it.
chill again until set

top with whipped cream

decorate with chocolate curls or sprinkles.

It’s very simple, but not as simple as no-bake cheesecake, which is so easy that it has been my 8 year old’s signature pudding for a couple of years.

pack of digestive biscuits
100g butter

2 packs cream cheese (c500g)
300ml carton of double cream
100g caster sugar
Lemon
pack of raspberries, or tub of foraged blackberries

biscuit base
melt butter (can be done in microwave in 30 second bursts if doing without adult)
crush biscuits
Mix both together.
pack into bottom of lined cake tin and refrigerate

creamy part of the cake
whisk together cream, cream cheese, sugar and juice from the lemon (parent may need to cut lemon in half)
Add half of the berries to this mix, and stir in. Squish the berries a bit to get them to make swirls of colour in the mixture

put back in fridge to chill
put rest of fruit in fridge so you are not tempted to eat it all whilst you are waiting

before serving, top the cake with remaining fruit.