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.
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