Updated: 9 April 2014 | Author: Bulla Dairy Foods

Mum's secret recipe.


  1. Whisk together the Bulla Thick Cup Cream, milk and sugar in a non stick pan over a low heat.
  2. Blend together the custard powder, vanilla extract and ¼ cup water until smooth and whisk into the warm milk.
  3. Cook over a low heat stirring constantly until custard thickens. Do not boil. Pour custard into a bowl and cover to cool.
  4. Slice Jam sponge rolls into slices and place decoratively around the base and sides of individual serving dishes or one large serving dish.
  5. Place a layer of peach slices over the sponge slices and pour over cooled custard until dish is ¾ full.
  6. Cut jelly into cubes and place decoratively over the creamy custard layer.
  7. Finally place a large swirl of double thick Bulla cup cream in the centre of each trifle, garnish with sprigs of mint and serve chilled.


  • 300ml Bulla Thick Cup Cream
  • 300ml milk
  • 2 tblsp sugar
  • 3 tblsp custard powder
  • 1 tsp vanilla extract
  • 2 x 85g raspberry jelly crystals made to pack instructions
  • 400g can peach slices, drained
  • 8 sml jam sponge rolls
  • 300ml Double Thick Cup Cream
  • 8 sprigs mint

Serves: 6 – 8
Cooking Time / Prep Time: 30 minutes

Peaches maybe replaced with strawberries or fruit salad.

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