Individual Queen of trifles

A classic British dessert that is perfect for any party.

SERVES 10 PREP 30min, plus cooling and chilling COOK 10min

• 300g (11oz) Madeira sponge cake

• 25-40ml (1-1½fl oz) cream sherry, to taste

• 5tbsp raspberry jam

• 300g (11oz) raspberries

• 4tbsp Bird’s custard powder

• 4tbsp caster sugar

• 600ml (1 pint) milk

• 2tsp vanilla extract

• 300ml (½ pint) double cream

• 2tbsp icing sugar, sifted

• About 50g (2oz) meringue nests, crumbled

• 25g (1oz) shelled unsalted pistachios, chopped

1 Slice the Madeira cake into 10 equal slices and roughly crumble each slice into the base of a tumbler or small wine glass. Press down lightly. Divide the sherry among the glasses, pouring it over the cake.

2 Heat the jam gently in a medium pan until it loosens. Add the fresh raspberries and gently stir to coat the berries in the jam. Divide among glasses.

3 Next, make the custard. Put the custard powder and caster sugar into a pan and gradually whisk in the milk until smooth. Put the pan over a medium hob heat and cook, stirring constantly to prevent lumps, until custard thickens (it will need to boil first). Take off the heat and stir in vanilla. Set aside to cool for 15min.

4 Re-whisk the custard to break up and divide among the glasses. Chill until needed.

5 To serve, lightly whip the cream and icing sugar until the cream just holds its shape. Divide among glasses, then scatter over meringues and pistachios. Serve. GET AHEAD Prepare to end of step 4 up to a day ahead. Complete up to 1hr ahead. PER SERVING: CALS 229; FAT 6G;

SAT FAT 3G; CARBS 43G