For the Sponge:

• Cake Angels Strawberry Trifle Muffin Kit
• 1 large egg
• 2 tbsp vegetable oil­­
• 110ml water

For the sherry strawberries:

• 4 large strawberries
• 1 tbsp sherry

For the custard filling:​

• Custard mix from the baking kit
• 60 ml water

For the clotted cream icing:

• Icing mix from the baking kit
• 80g butter, soft

Making the sponge:

1. Preheat the oven to 160°C (fan). Place the 6 cupcake cases into a cupcake tray.
   
2. Empty the cake mix into a bowl. Add the egg, oil and water, and whisk until well combined.
3. Divide evenly between the cases and sprinkle a handful of the strawberry pieces into each case.
4. Bake for 25 minutes until risen and golden on top.
5. Transfer to a wire rack and leave to cool completely.

Meanwhile, make the sherry strawberries...

1. Chop the strawberries into small chunks and add them to a bowl.
2. Pour in the sherry and give the strawberries a stir.
3. Set aside and leave to soak.

To make the custard filling:

1. Place the custard filling into a bowl, add the water and mix until well combined.

To make the clotted cream icing:

1. Place the icing mix and butter into a bowl. Beat with an electric mixer or wooden spoon until smooth and creamy.

To assemble the puddings:

1. Slice the cupcakes sideways so you have two layers.
2. Fill the base of each pudding jar with a layer of sponge.
3. Top the sponge with custard, then the sherry strawberries, the second sponge layer and finally the icing.

​
Decorate with sprinkles, serve and enjoy!

We'd love to see your divine creations! Share them with us on social media.