Ingredients Trifle cakes or sponge cake A little jam Sherry Can of mandarin segments for the custard ¾ pint milk 2 eggs 2 heaped teaspoons cornflour 1 heaped tablespoons caster sugar few drops vanilla essence for the topping ½ pint double or whipping cream (or can of whipped cream) reserve some of the mandarin segments for decoration

Method

1. Spread a little jam on the trifle cakes
2. Line the bowls or serving dish with slices of the sponge
3. Mix together some of the fruit juice with the sherry (to taste)
4. Slowly pour the liquid over the sponge and let it soak in
5. Spread the fruit over the moistened sponge
6. prepare the custard as follows
7. Beat the eggs, cornflour, vanilla and a little of the milk together
8. Bring the remaining milk and sugar to the boil, stirring continuousl
9. Add the beaten egg etc. to the milk and bring back to the boil Stir continuously and avoid sticking to the pan. Once boiling, remove from the heat and pour over the fruit
10. Leave to cool for at least 2 hours
11. just before serving
12. Cover with cream (whipped) and decorate with the reserved fruit segments