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Olde English Trifle

ingredients

serves 6
568 ml (1 pint) milk
3 vanilla pod
2 eggs, plus 2 egg yolks
2 tbsp (30 g) 1 oz caster sugar (superfine granulated)
1 Victoria sandwich cake
175 g (6 oz) raspberry or strawberry jam
4 oz (100 g) macaroons, lightly crushed
scant 1/2 (us) cup (100 ml) medium sherry
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1/2 cup (40 g) 1 1/2 oz flaked almonds, toasted and 2 oz (50 g) glace cherries to decorate

method

1. Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes.

2. Beat together the eggs, egg yolks and sugar and strain on the milk. Cook over a gentle heat, without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl; lightly sprinkle the surface with sugar and cool.

3. Spread the sponge cake with jam, cut up and place in a 2-litre (3 1/2 pint) shallow serving dish with the macaroons. Spoon over the sherry and leave for 2 hours. Pour over the cold custard.

4. Whip the cream until softly stiff. Top the custard with half the fresh cream. Pipe the remaining cream on top and decorate with the almonds and cherries.

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