At last! Making the trifle

Now that you have your hot milk sponge or Madeira cake as a base, and can make the custard, too, here is how my Mother and I used to, and how my daughter makes trifles for family celebrations today.

But be warned! This is not the classic English trifle - not yet! This is My Family Trifle for which, as well as the cake and the custard, you’ll need:

1 pack jelly (preferably raspberry)

1 small tin of fruit cocktail

A wineglassful of Madeira wine (available from Vintage Imports) or Colbert sherry (if you can find this inexpensive aid to cooking) — or good Trinidad rum, if your tastes run in that direction.

Assembling the trifle

Cut the sponge cake or the Madeira cake (you’ll only need half of a Madeira cake) into largeish cubes and place in the bottom of (preferably) a cut glass or crystal bowl — but plain glass will do as well.

Pour the wineglassful of Madeira wine or sherry (or rum) over the cake.

Strain the syrup from the fruit cocktail and pour over the wine-soaked cake. Reserve the fruit.

Make the jelly according to the directions on the package (this is very important, don’t skimp the stirring to make sure to dissolve all the jelly crystals).

Pour the jelly over the wine-and-syrup-soaked cake and put the bowl in the fridge to cool - but don’t let the jelly set.

When the jelly is half-set, add the fruit from the fruit cocktail, stir a little to distribute the fruit evenly.

Leave the mixture to set completely in the “fridge.”

Make the custard and allow it to cool in the fridge before you pour it over the mixture.

Finally (and only if you can afford them), decorate the top, the custard, with whipped cream (available now in most of the better supermarkets) and fresh strawberries (also available in better supermarkets).

And lap up the compliments from your guests, even while you smile modestly and say, “This is but a substitute for the real English trifle” - which we’ll feature in next week’s recipe column.

Bon appetit!