Name: Sherry trifle
Total time: 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 4 tbsp raspberry jam; 300g bar cake madeira or lemon cake, thickly sliced and halved; 300g raspberries, plus extra for decoration; 4-6 tbsp sweet sherry; 2 tbsp custard powder; 1 tbsp caster sugar; 500ml milk; 284ml pot and 142ml pot double cream; a handful flaked almonds, toasted

4 tbsp raspberry jam
300g bar cake madeira or lemon cake
thickly sliced and halved
300g raspberries
plus extra for decoration
4-6 tbsp sweet sherry
2 tbsp custard powder
1 tbsp caster sugar
500ml milk
284ml pot and 142ml pot double cream
a handful flaked almonds
toasted

Method

step 1
Spread a little jam on each slice of cake. Arrange on the bottom of a glass dish. Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry. Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk. Heat the rest of the milk then gradually pour over the powder, mixing all the time. Return to the pan and simmer for a few minutes until thickened.
step 2
Leave custard to cool to room temperature then spoon over the raspberries. Chill for 30 minutes. Softly whip the cream and dollop over the custard. Scatter over the almonds and raspberries then chill for an hour before serving.