Ok. I confess. I recently left a cake in the oven too long, so it was dry. The only thing I could think to do with it was to turn it into a trifle. Boring old trifle I thought, but since Halloween was coming up, I thought why not try to theme it and make it a bit interesting? My ghosts don’t look all that scary, I tried to make them look like they were coming up out of the graves (see the tombstones all on a tilt around them) but anyway, it tasted good. As with all trifles, you can change it depending on what you have on hand. I have been very approximate with quantities as the idea was not to make the perfect trifle, but to play around and have fun. Experiment and have some fun yourself.
You will need to either start this the day before or in the morning, as the jelly needs to be set before you pour the custard on.
1 failed cake (or if you don’t have any failures, a bought butter cake or cut up jam rollettes)
A couple of tablespoons of your favourite liqueur, or if making for children, some fruit juice
1 packet of jelly (I used creaming soda flavour, but you can use whatever you prefer)
2 cups of custard, either made up from custard powder or ready made
300 ml cream
Chocolate to make tombstone (I used about 100g)
Lollies for decorations and some green coloured sugar for “grass” sprinkles
Chop up the cake and put in a serving bowl.
Sprinkle the liqueur or juice over, use as much as you need to dampen the cake without making it too wet.
Make up the jelly according to packet directions and put in a bowl in the fridge to set. When it is not quite set – think of the consistency of tapioca – sloppy and gloopy but no longer liquid – pour over cake.
Cover and set aside until the jelly has properly set.
Make up the custard and allow to cool at least 15 minutes, stirring occassionally to prevent a skin forming.
Gently pour over the jelly and put back in the fridge.
Melt chocolate in a heatproof bowl in the microwave in 30 second bursts. After about three bursts (depending on the wattage of your microwave) stir vigorously to finish melting and smoothen the chocolate. Spoon into moulds that are headstone shaped. If you don’t have moulds, try spreading your chocolate into one big shape, and cutting into headstones when it is set (you will need a sharp knife).
Whip up the cream until it is very stiff and put into a piping bag. Pipe rounds directly onto the custard (think of icecream cones) to make ghost shapes. Place headstones randomly around the bowl. Put cachous or whatever you plan on using onto the cream ghosts for eyes, and sprinkle sugar around for grass.