Trifle | Recipe

Tip: Serve with a big dollop of whipped cream if you like!

Cut out 12 circles from the sponge cake. Place 1 circle of sponge into the bottom of 6 glasses.

For the custard, place the egg yolks, cornflour and sugar in a bowl and whisk well until light and airy. Add half of the milk and whisk again to combine. Pour the remaining milk into a saucepan. Slice the vanilla pod in half lengthways, scrape out the seeds and add to the milk. Bring the milk to the boil, immediately remove from the heat and then stir it into the egg yolk mixture, a spoonful at a time. Pour everything back into the saucepan, bring slowly back to the boil, stirring continuously, and allow to simmer for 1 minute. Pour into a bowl through a sieve and allow to chill for 2 hours. Lie a piece of cling film over the custard to prevent a skin from forming.

Prepare the jelly as described on the packet, mix in the Apple Cinnamon Porridge Spice and leave to cool slightly. Wash the strawberries and cut into quarters. Together with the raspberries, spread them over the sponge cake and top with the jelly. Place in the fridge for 1 hour, then cover with another circle of sponge cake. Beat the custard with a hand blender and divide between the glasses. Top the trifle with the pistachios and chill for another 1 hour.