Sweet peach trifles

• vanilla pods↗2
• custard2 rounded tbsp tbsp

  powder

• caster sugar↗2 tbsp tbsp
• milk↗500ml ml
• self-raising flour↗100g g
• caster sugar↗100g g
• butter↗100g g

  softened

• baking powder↗1 tsp tsp
• finely grated zest of 1 orange
• eggs↗2
• milk↗1-2 tbsp tbsp
• lemon curd3 tbsp tbsp
• large or 6 medium peaches4

  each cut into 6 wedges

• caster sugar↗4 tbsp tbsp
• sweet white wine↗8 tbsp tbsp

  such as Muscat (or water)

• carton double cream↗284ml

  lightly whipped

• vanilla↗

  sticks

Step-by-step instructions

1. 1

   Halve the vanilla pods lengthways and scrape the seeds, then mix the custard powder, sugar, vanilla seeds and 2 tbsp milk. Boil remaining milk, then whisk into the custard. return the custard to the cleaned pan and bring to the boil, stirring until thick. Strain the custard through a sieve into a bowl, cover and leave to cool. chill to set.

2. 2

   For the sponge, heat oven to 180c/fan 160c/ gas 4. Butter and line the base of an 18cm sandwich cake tin. Put all the ingredients, except the milk and lemon curd, in a food processor and blitz until smooth. Add enough milk for a soft dropping consistency. Spoon the sponge mix into the tin, level the top and bake for about 25 mins until just firm. cool on a wire rack, then split the cake across the middle into two discs. Spread one disc with the lemon curd and sandwich together.

3. 3

   Sprinkle the peaches with the caster sugar in a frying pan and cook over a moderate heat. After 1 min, pour the wine over. Continue to simmer for 2-3 mins. remove the fruits, and reduce the liquor to a syrup. can be prepared several hrs ahead.

4. 4

   Now Finish it in style Cut the sponge into 6 wedges, then slice each wedge into 3. For each serving, place 3 sponge slices in a wide shallow bowl.

5. 5

   Top with peach slices, drizzle with syrup and finish with vanilla custard and cream, and a sugared vanilla stick (see Gary’s tip, right).