Pack the slices of cake in the bottom of a large glass bowl.
Top with apricots and spoon over a few spoonfuls of the juice.
Make up the jelly.
Add the granules to a jug and top up to the 1 pint level, Stir until the granules have dissolved, then pour over the cake.
Put the trifle in the fridge until the jelly has set.
Spoon the custard over the jelly and smooth out.
Add whipped dairy free cream or coconut milk ad the top layer (optional), then cover with sprinkles and return to the fridge until you are ready to serve.
