STRAWBERRY AND SHERRY TRIFLE

My husband Geordie asks for trifle from time to time as it reminds him of eating in the castle as a child. He thought it was a great excitement to have a pudding with a strong taste of alcohol. It is a lovely pudding with layers of fruit, jelly, custard and tipsy sponge. Do not trifle with the trifle – it is a great traditional pudding.

Serves 8-10

For the sponge l 250g (9oz) softened butter l 250g (9oz) caster sugar l 250g (9oz) self-raising flour l 4 eggs l A pinch of salt l A splash of milk

For the custard l 350ml (12fl oz) full-fat milk l Seeds from 1 vanilla pod or a dash of

vanilla extract l 4 egg yolks l 60g (2¼oz) caster sugar l 20g (¾oz) cornflour

For the trifle l Sherry, to taste l 600g (1lb 5oz) strawberries, hulled

and sliced l 400ml (14fl oz) strawberry jelly

(made up from a packet) l 400ml (14fl oz) double cream

Preheat the oven to 180°C/fan 160°C/gas 4 and grease and line a 20cm cake tin.

To make the sponge, cream together the butter and sugar in a food processor. Add the flour and eggs in alternate batches until all incorporated. Add the salt and enough milk to achieve a ‘dropping’ consistency (where the batter will slowly drop from a spoon under its own gravity). Transfer the sponge batter to the cake tin and bake for about 22 minutes, until golden. Remove from oven and allow to cool before removing from the tin, then leave to cool completely on a wire rack. Once cold, cut the cake into chunks.

Meanwhile, prepare the custard. Place the milk and vanilla in a pan over a moderate heat – do not boil. Beat the egg yolks, sugar and cornflour together in a mixing bowl until quite pale and thick. Pour half the warm milk in and combine. Then add the rest. Return the egg mix to the pan and continue to heat until it thickens. Stir continuously. Transfer to a clean dish and allow to cool thoroughly.

Line the base of your chosen serving dish with chunks of sponge. Pour some sherry over to soften the sponge, being careful not to drown it. Cover the sponge with half of the strawberries, then pour the jelly over and transfer to the fridge to set. While the jelly sets, whip the cream. When the jelly is firm enough, pour the custard over, then spoon on the whipped cream and finish with the remaining strawberries.