Pineapple roll

Pineapple Roll

Pineapple roll is a classic festive recipe almost everyone will recognise (if you’re old enough!). Originally published in Modern Gelatine Cookery, 1970 – 1974


440gm or 14 1/2 oz Tinned pineapple

1 pkt of lime gelatine

Glace cherries


Remove the lid from your tin of pineapple.

Pour the juice into a cup.

Make it up to 3/4 of liquid with some water.

Pour it into a saucepan and heat on the stove until it’s hot enough to add the gelatine.

Add the gelatine and stir until it’s dissolved.

Pour it into the can.

Put some glace cherries down the centre of the pineapple rings.

Set in the frigde overnight.

Put a plate over the top of the can and flip it upside down.

To remove, cut the bottom off the can and gently push the pineapple roll out.

Slice and serve.

Mum's trifle

Mum’s English Trifle

A fun dessert made with cake soaked in jelly (jello) and topped with custard and cream.


Amounts will depend on personal preference for the depths of each layer.
This is a rough guide only and makes enough to feed at least 8 hungry people 8*)

600ml (1 metric pint) Milk

2tbs custard powder (actual amount will depend on your brand)

250ml thickened cream

enough jelly (jello, not jam!!!) crystals to make 2 litres of jelly (Remember, jello, not jam!!!)

1/2 plain vanilla sponge cake, slightly stale

2 fresh peaches


Break the stale sponge cake into medium size pieces and use them to line the bottom of a large pyrex bowl (or any bowl that will take extremes of both heat and cold). Don’ fill the bowl more than halfway.

Prepare 2 litres of jelly and pour over the cake without disturbing the cake too much or it will turn to mush! The best way to do this is to pour it gently over the back of a spoon, very close to the cake so it splashes gently. Push any cake that is sticking out into the jelly (jello).

Chill overnight in the fridge or until jelly (jello) has firmly set. Prepare a thick custard according to the directions on the packet. Let cool and pour carefully over the set jelly (jello)/cake mixture. Chill until the custard is firmly set and top with whipped cream and slices of peach.


Put the fruit into the jelly (jello) with the cake.

Make individual servings in decorative dessert glasses and top with shaved chocolate.

Add your favourite liqueur to the jelly but make sure the kids don’ eat it before you can!

Serves at least 8