We traveled to England in September, 2002, to attend Alyssa’s wedding to Gary which took place on September 21 at St. Ives in Cornwall.

The day we arrived in London, we were invited to the home of Gary’s parents, Stan and Pam.

Pam had cooked a traditional English dinner for us.
It consisted of leg of lamb with mint sauce, roast chicken, carrots, peas, cauliflower, broccoli, roasted potatoes, gravy, and Yorkshire pudding.

The dinner was lovely. For dessert we were served trifle and a chocolate gateaux.
The trifle was delicious, and much different from what I expected.

When Alyssa visited us in December, she added this recipe, which Pam gave to her to fix for Gary.

Alyssa added a translation of some of the ingredients.

One package of sponge, either ladyfingers or swiss roll
One small package strawberry jelly
One can fruit cocktail
One small package quick-set custard
Small container of chocolate Hundreds and Thousands
Single or double cream to pour on top

Make strawberry jelly.

Put sponge, cut up in pieces, in the bottom of a large glass bowl (use a whole sponge if a large bowl).

Drain juice from the fruit cocktail (not fruit salad) and pour fruit over the sponge.

Pour jelly over the combination and leave to set in the refrigerator.

When ready, make custard and pour on top of jelly when cool, but still pourable (not completely set).

Per Gary’s request, add a liberal sprinkling of Hundreds and Thousands.

Serve with choice of single or double cream.

Notes:
Sponge—white or vanilla cake, sliced
Jelly—Jell-o
Hundreds and Thousands—chocolate sprinkles
Single or Double cream—9whipped cream, light or heavy