Tipsy Cake (Trifle) - 1950's

• milk↗1 cup
• cream↗1 cup
• eggs↗3
• caster sugar↗1⁄4 cup
• caster sugar↗1 tablespoon
• cornflour↗1 tablespoon
• vanilla bean paste↗1 teaspoon
• sponge cake1

  cut into cubes

• nip brandy↗

  or 2

• sour cherries↗680 g

  morello pitted

• whipping cream↗400 ml
• sachets Jello gelatin↗4 g

  jelly or flavoured gelatine, make as per packet instructions

Step-by-step instructions

1. 1

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

2. 2

   Meanwhile whisk together eggs, sugar, cornflour and vanilla.

3. 3

   Pour hot milk on to the eggs and whisk well.

4. 4

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

5. 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 surgace of the custard to stop a skin forming and chill until required.

6. 6

   To assemble the trifle, using a retty 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.

7. 7

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

8. 8

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

9. 9

   Decorate with cubes of cut jelly.