Traditional Trifle - Serves 6 - 8

Another classic English pudding that combines the best of ingredients. Great for kids parties (leave out the sherry) or summer Sundays. Needs nothing else enjoy it as it is.

Method

Cut the trifle sponges in half lenghtways and spread with a little jam. Drop them into a large glass bowl. Spinkle over the summer fruits and sherry. Mix everything together well to ensure that the sherry is soaked up.

Make the custard by heating half of the double cream in a saucepan. In a small bowl mix the egg yolks, caster sugar and cornflour to a smooth cream. When the cream is hot, but not boiling, pour it over the egg mixture and mix well. Return to the saucepan over a low heat and stir until thickened. Set aside to cool.

Peel and slice the bananas and sprinkle them over the top of the fruit. Pour the cooled custard over the top of the fruit and bananas ensuring that it spreads evenly over the surface.

Whip the remaining cream and spread over the top of the custard. Sprinkle with hundreads and thousands.