Traditional English Trifle

 Ingredients

135g raspberry jelly cubes 

150g frozen raspberries

400g double cream

2 tbsp caster sugar

15-20 sponge fingers

4 tbsp cream or dry sherry

Sprinkles, to decorate

For the custard

300g whole milk

175g double cream

1 vanilla pod, split and seeds scraped, 

or 1 tsp vanilla bean paste

6 medium free-range egg yolks

50g caster sugar

20g cornflour

Method
Add the jelly cubes to a heatproof bowl or jug and pour over 285ml of boiling water, stirring until the cubes dissolve. Top up with another 285ml of cold water, stir again, then pour the mixture into your serving bowl or dish. – you’re looking for approximately a pint of jelly in total). Add the frozen raspberries, then put in the fridge to chill for at least 2 hours, or until the jelly is set .To make the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds (or paste). Put over a low-medium heat and gradually bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until thick, then whisk in the cornflour. Gradually pour the hot milk and cream over the eggs, whisking constantly until smooth. Return the mix to the pan and cook over a low heat, stirring all the while, for 5-6 minutes or until thick, glossy and beginning to thicken (remember it will thicken further as it cools, so don’t cook it until it’s almost solid). Remove from the heat, fish out the vanilla pod (if using;) and cover with baking paper, ensuring the paper is resting on the surface of the custard to prevent a skin from forming. Set aside to cool completely, then chill.Whip the cream and sugar to soft peaks using an electric whisk. Once the jelly has set, arrange the sponge fingers neatly in the trifle dish, snapping them in half where needed and creating a sort of fence against the glass. Arrange a single layer of sponge fingers in the centre, then drizzle over the sherry. Top with the custard, followed by the whipped cream. Decorate with sprinkles and serve. 

Serves 6-8