Recipe - English Berry Trifle

10 ounce Pkg frozen raspberries in
Syrup, thawed
10 ounce Pkg frozen strawberries in
Syrup, thawed
Cranberry juice cocktail or
Cranberry juice (optional)
1 tablespoon Cornstarch
2 tablespoon Raspberry or blackberry rum
(optional)
1 Recipe Vanilla Custard
Pudding
1 Angel food cake(about 10 oz)
One fourth cup Fresh raspberries or
Straberries (garnish)

Place the thawed raspberries and strawberries in a large sieve and drain
over a bowl. Place the fruit in a medium bowl and set it aside. Measure
the syrup. You should have 1 cup; if necessary, add enough cranberry juice
to bring up the level. Transfer One fourth cup of the syrup to a small saucepan.
Add the cornstarch and stir to mix well. Stir in the remaining syrup and
mix well. Bring to a boil over mediumhigh heat. Cook, stirring, until the
juice thickens and turns clear. Stir in the brandy or rum (if using).
Measure out and reserve One half cup of the fruit for garnish. Meanwhile,
prepare the custard, cover, and chill. Cut the cake into bitesize pieces
using a serrated knife. Place half of the pieces in a large straightsided
glass bowl. Spoon half of the fruit over the cake. Cover with half of the
custard. Repeat to use all the cake, fruit, and custard. Garnish the top
with the reserved fruit and the fresh raspberries or strawberries. Cover
and refrigerate for at least 2 hours and up to 6 hours before serving. ~