This sherry trifle is rich and exciting, give in to its creamy temptation
1. Slice the sponge cake in half and spread with jam, to create an effect like a victoria sponge. Cut into portions and arrange them on the bottom of your trifle bowl. Add some sponge fingers around the cake to cover the base of the bowl and soak in sherry overnight. Cover well and put in the fridge.
2. Make 1½ - 2 pints of custard to well cover sponge base.
3. To make the custard, mix 2-3 tbsp of custard powder in a large bowl with enough milk to make it into a smooth paste.
4. Separately, bring 1½ pts of milk to boil. Add slowly to the custard powder paste and transfer to a large saucepan. Add a vanilla pod and 1 tbsp of granulated sugar and stir and cook until smooth and thick.
5. Allow to cool slowly, leaving on lid, then the custard will not 'skin'. Remove vanilla pod, and pour over the soaked cake layer and put back in fridge when cold.
6. Whip up 2 pts of thick whipping cream, with 1 tablespoon of castor sugar, till thick and fluffy. Add to trifle bowl and smooth over. Garnish with glace cherries (pre soaked in a little brandy)
7. Serve chilled in glass bowls.
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