Australian English Trifle

1 (10 inch) sponge cake, cut in cubes

1 (15.25 ounce) can fruit cocktail, drained

1 (3 ounce) package port wine flavored gelatin mix

2 tablespoons custard powder

4 teaspoons white sugar

½ cup milk

Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.

Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.