Trifle

Ingredients

• 5 trifle sponges or 6 small sponge cakes
• 3 wine glasses of sherry
• 6 macaroons crushed
• 34 pt custard
• 12 pt double cream
• raspberry jam

Directions

1. Split the sponge cakes spread them with raspberry jam Arrange in a glass dish
2. Then pour sherry over cakes and leave to soak 3 tablespoons of sherry is sufficient
3. Sprinkle the macaroons over the sponge cakes and pour on the custard
4. I usually use Birds custard which is the greatest stand-by in British cooking
5. Of course you can make custard with 3 eggs 12 pint milk plus 1 tablespoon cornflower to prevent curdling but much too labourious