BRITISH TRIFLE

Ingredients

1 pound cake or a packet or two of sponge fingers

1 oz jam

Tinned or fresh fruit (pears, peaches, pineapple)

1-1/2 oz custard powder

3/4 pt milk, whole or skimmed

2 oz castor sugar

1/4 pt cream (3/4 whipped) or non-dairy cream

1/2 pt whipped sweetened cream or non-dairy cream

1 oz angelica

1 oz glacÈ cherries

Preparation

Cut the sponge in half, sideways, and spread with jam Place in a glass bowl and soak with fruit syrup. A few drops of sherry may be added. Cut the fruit into small pieces and add to the sponge. Mix the custard powder in a basin with some of the milk, add the sugar.

Bring the milk to boiling point, pour a little on the custard powder, mix well, return to the saucepan and over a low heat stir to the boil.

Allow to cool, stirring occasionally to prevent a skin forming, fold in the cream. Pour on to the sponge. Leave to cool. Decorate with whipped cream, angelica and cherry.