Sometimes, individuals with Autism (ASD) prefer only pale, yellow or white foods. Pasta and potato are often at the top of the preferred savoury item list. But, what if there was a new sweet option to add into the mix?
…well, you’re in luck!
With Christmas just around the corner, and school holidays upon us, now is the perfect time to schedule some quality time with your children in the kitchen. This recipe is not just for kids though – it is also ideal for Support Workers to help participants work on their NDIS goals, such as meal preparation skill building.
Ready to get started? Grab a pen and paper, time to make the all-important shopping list!
Un-iced sponge cake or another pale cake like Madeira cake
425g sliced peaches (or pears) in syrup
1 packet of yellow jelly – mango or passionfruit
Mango, banana (or other pale fruits)
Items that you will need
Bowl for the jelly to set
Large glass bowl for serving – or individual glasses for individual serves
Whisk or beater
Bowl for whisking cream
Make ahead of time
Prepare the jelly according to packet directions and allow it to set. (Allow a minimum of 3 hours for this).
Putting it all together
Cut the cake into cubes, and place in the bottom of the glass bowl (or glasses for individual serves). Use the syrup from the fruit and pour about half the syrup over the cake.
Pour half the custard over the cake.
Rough the jelly with a fork to break it up a little. Then, add a layer of jelly over the custard. Top with the fruit, then the remaining custard.
Whip some of the cream to decorate. Spoon this over the top of the trifle. Slice mango and banana and arrange on top of trifle.
Allow it to settle in the fridge until ready to serve.
Enjoy the cool sensation of jelly and custard along with the softness of the fruits and the sponge cake!