Traditional Sherry Trifle

Recipe supplied by BigBarn

2 layers home-made sponge cake or 1lb/450g bought trifle sponges
8oz home-made raspberry jam 225g
3/4cup best quality sweet or medium sherry 1/3pt/210ml

For the custard:

5 eggs, free-range if possible
1 1/4tbsp granulated sugar
3/4tsp pure vanilla essence
2 1/2cups rich milk 1 1/4pt/700ml

For the garnish:

2cups whipped cream 1pt/560ml
8 glace cherries or crystallised violets
8 diamonds of angelica

Sandwich the rounds together with home-made raspberry jam. If you use trifle sponges, sandwich them in pairs. Next make the egg custard. Whisk the eggs with the sugar and vanilla essence. Heat the milk to the shivery stage and add it to the egg whisking all the time. Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. DonÕt let it boil or it will curdle.

Cut the sponge into 2cm/ 3/4in slices and use these to line the bottom of a 6cup/3pt/1.7l glass bowl, sprinkling generously with sherry as you go along. Pour in some home-made egg custard and then add another layer of sponge. Sprinkle with he remainder of the sherry. Spread the rest of the custard over the top. Cover and leave for 5-6 hours, or preferably overnight, to mature.

Before serving, spread whipped cream over the top, pipe rosettes if you like, and decorate the trifle with glace cherries or crystallised violets and diamonds of angelica.