Place the sponge in a glass serving bowl; cover with the tinned fruit. Prepare jelly according to package instructions and pour over fruit and sponge. Refrigerate until set about an hour.
Combine the custard powder and sugar in a small saucepan; stir in milk. Stir over low heat until thick. Cool 15 minutes. Pour over sponge and jelly mixture. Refrigerate for 3 hours before serving. Serve with whipped cream, if desired.
Hi Karen Excellent trifle. Exactly like my mother-in-law's. Now I don't have to ask her to make it anymore...plus she would never give me the recipe. I guess that's a mother-in-law thing!!! Thanks again PS My husband thanks you too! - 29 Sep 2008