HFG trifle

Instructions

1 Cut sponge cake in half horizontally and spread the cut surface with jam; sandwich the halves back together. Cut into cubes and then put half into a medium-sized glass bowl. Drizzle half of the sherry over the sponge then half of the fruit salad and juice. Add remaining sponge, sherry and fruit salad and set aside.

2 In a saucepan mix the custard powder, sugar and 1/4 cup of the milk to a smooth paste. Add remaining milk and cook over a low heat, stirring constantly, until the mixture boils and thickens. Remove from the heat, cover and leave to cool.

3 Pour custard over cake and fruit and chill until set. Cover top with Greek yoghurt (if using) then/otherwise decorate with berries and nuts.