Ruby fruit jelly trifle

The quantities of a trifle can vary according to the shape of bowl you use. If it’s narrow at the bottom, you’ll need a little less cake, but a wide-topped one requires more cream. We’ll leave it to you!

Q Serves 10 Q Prep 45 mins plus cooling and setting Q Cook 15 mins

750g frozen summer fruits (raspberries, blackberries, red and blackcurrants)

250g caster sugar

9 sheets leaf gelatine

75g custard powder

1.2 litres milk

1½-2 madeira cakes, cut into cubes 4 tbsp sherry or cassis

300-450ml double cream

1 tsp vanilla extract

2 tbsp icing sugar

2 amaretti biscuits, crushed, to serve

1 Put the fruit in a pan with 200g sugar and 1 litre water. Bring to a gentle simmer.

Cook for 2 mins, then transfer 6 tbsp fruit and 150ml juice to a bowl. Cook the remainder for another 5 mins.

2 Meanwhile, soak the gelatine in cold water to soften. Roughly blitz the fruit mixture or mash with a potato masher, then strain into a bowl, pushing through the pulp and discarding the seeds and skins. Squeeze the excess water from the gelatine, add to the fruit syrup and stir to dissolve. Leave to cool completely, then chill until almost setting.

3 Make up the custard following pack instructions using the milk and remaining sugar until really thick. Cover the surface with cling film and leave to cool slightly. 4 Arrange the cake in a trifle bowl, spoon over the reserved fruit and juice and the sherry. Pour over a thick layer of custard, pushing it to the side of the bowl to cover the cake. Leave to go cold and set with a skin – this makes a barrier for the jelly. 5 Spoon the jelly over the custard and chill until ready to complete the trifle.

6 Whip the cream with the vanilla and icing sugar until just holding its shape, then spoon or pipe over the set jelly. Scatter with the biscuits and chill until ready to serve.

PER SERVING 581 kcals, fat 26g, saturates 14g,

carbs 78g, sugars 60g, fibre 3g, protein 13g, salt 0.8g