Tipsy Cake Trifle 1950s

Step 1: Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.

Step 2: Meanwhile whisk together eggs, sugar, cornflour and vanilla.

Step 3: Pour hot milk on to the eggs and whisk well.

Step 4: Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.

Step 5: The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surface of the custard to stop a skin forming and chill until required.

Step 6: To assemble the trifle, using a pretty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.

Step 7: Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.

Step 8: Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.

Step 9: Decorate with cubes of cut jelly.