Cranberry Trifle

Make this up to 24hr ahead.

SERVES 8 PREP 15min, plus chilling COOK about 5min

• 350g (12oz) fresh cranberries

• 60g (2½oz) caster sugar

• Zest and juice of 1 orange

• 100ml (3½fl oz) dessert wine, optional

• 50g (2oz) pistachios, chopped

• 160g pack trifle sponges

• 500g tub fresh vanilla custard

• 600ml (1 pint) double cream

• 25g (1oz) icing sugar, sifted

• 15g (½oz) plain chocolate

1 In a pan, gently heat cranberries, sugar, zest and juice with 2tbsp water for about 5min until berries are soft. Stir in wine, if using.

Leave to cool to room temperature.

2 Meanwhile, heat a frying pan over medium heat. Add nuts; toast until lightly coloured, but keep stirring – they burn easily.

Tip into a bowl to cool.

3 Line base of a 1.8 litre (3¼ pint) glass bowl with sponges, cutting to fit. Spoon over cooled cranberry mix. Stir three-quarters of nuts into custard; set aside the rest. Spoon custard over cranberry layer.

4 Whip cream and icing sugar until just holding soft peaks; don't whip too much or cream will turn buttery. Spoon over custard. Cover and chill at least 30min.

5 To serve, grate chocolate directly on to cream; sprinkle with the remaining nuts.

GET AHEAD Make to end of step 3 up to 24hr ahead. Store in the fridge. Complete recipe to serve.