Instructions: Split the sponges in half and spread liberally with the jam, replace the tops and cut in half again into fingers.

Lay them in the base of a 1.8 litre (3 pint) bowl, prick with a fork and pour over the Madeira. Leave aside to soak while preparing the fruit.

Slice the bananas into 5mm ( 1/4 inch) slices and layer over the sponges with the grapes. Sprinkle over the orange juice.

Whip the double cream until thick and then add the custard and continue whisking until mixed. Spoon over the fruit.

Whisk the whipping cream until fairly stiff, spread this over the surface using a palette knife. Cover with cling film and refrigerate until required.

Sprinkle over the almonds just before serving and decorate with the orange zest.

NOTES : A delicious boozy trifle for the festive season.

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