Scots trifle

THERE are so many variations on a classic trifle that an entire book could be written on the subject. We have some rather fine offerings in Scotland, thanks to our wonderful raspberries, brambles and, of course, a good measure of whisky or Drambuie to drench the sponges.

This recipe is pretty boozy, so reduce the Drambuie by half and use fruit juice instead if children are having a helping.

Serves eight

■ 5-6 trifle sponges, halved

■ Raspberry jam

■ 150g (5¼oz) packet of ratafias (Italian almond macaroons)

■ 5-6 tbsp Drambuie

■ 350g (120z) fresh raspberries, plus a few extra to decorate

■ 300ml (10½oz) double cream, lightly whipped

■ 600ml (1 pint) of creamy milk (or half milk, half double cream)

■ 25g (1oz) sugar

■ 4 large free-range egg yolks

FIRST, make the custard. Heat the pint of milk (or milk and cream mixture) in a heavy saucepan until just bubbling and then remove from the heat.

Beat the sugar and yolks together and slowly pour into the milk, whisking all the time. Return to a gentle heat and cook slowly, stirring or whisking, until slightly thickened (this should take five to eight minutes). Do not allow to boil. Cool but keep stirring to prevent a skin forming.

Next, spread the sponges with the jam and place in the base of a pretty glass dish. Scatter over most of the ratafias, keeping some behind for decoration.

Slowly pour over enough Drambuie to just soak all the sponges and ratafias. Do not drown them. Top with the raspberries then pour over the cooled custard. Cover and chill. Shortly before serving, spread with the whipped cream and decorate with the rest of the ratafias and raspberries.