Easy chocolate trifle

My easy chocolate trifle is another dessert that I made at Christmas from what I had in the cupboards.  It is a good way of using up chocolate sponge.  I tend to make tray bakes and freeze them in squares to use for puddings at another time.  Some times I will serve them with compote and custard, jam and custard, treacle and custard, or make a trifle with them.  Two of my guests at Christmas were chocolate lovers and so I made a chocolate trifle.

Ingredients.

1 pint of milk

3 level dtsp of cornflour

1 dtsp of cocoa powder

3 level dtsp sugar

1 or 2 squares of chocolate sponge

Raspberries (mine were frozen from my garden)

Double cream to decorate

Method

1.  Make the custard by putting the most of the milk into a saucepan to bring to the boil.
2.  Leave about 1/8 of the milk in the bottom of a jug.
3. Add the cornflour, cocoa, and sugar to the milk in the jug and stir to combine.
4. Once the milk in the pan has come to a boil (make sure it has boiled), add it to the rest of the mixture in the jug
5. Pour the contents of the jug back into the pan.
6. Return to the boil and stir until it thickens.
7. Leave to cool
8. In a glass, dish, or sundae glass, break up the sponge.  I had enough custard and ingredients for six.
9. Add some raspberries on top and top with the chocolate custard when cool,
10. Add another layer of sponge, raspberries, and custard.
11. Top with whipped cream and decorate with grated chocolate or another raspberry.

In the picture are the chocolate trifles we made on Christmas morning.  In the picture are also the lemon posset that w made as an alternative