Instructions: An 18 cm (7 in) round cake tin greased and baselined

First make the sponge.

Set the oven at Gas Mark 5 375 degrees F 190 degrees C.

Whisk the eggs and sugar until very thick and pale and the whisk leaves a ribbon trail when lifted.

Fold in the sifted flour.

Pour into the tin and bake for 20 to 25 minutes until springy to the touch.

Turn out on to a wire rack and leave to cool.

Slice the cake thickly and spread with the jelly or jam.

Sandwich the pieces together and place in an attractive glass serving bowl.

Pour over the sherry and brandy until the cake is thoroughly moistened but not sloppy.

To make the custard heat the cream and vanilla pod to scalding (just below boiling).

Leave to infuse for 10 minutes.

Beat the eggs together.

Pour the hot cream on to the eggs sugar and cornflour.

Return to a clean pan and cook over a very gentle heat stirring constantly until thickened and smooth.

Strain.

Leave the custard to cool then pour over the soaked sponge and chill until set.

To make the syllabub mix the nutmeg sherry brandy sugar and lemon juice together and leave to stand for 15 minutes.

Pour the cream into a large chilled bowl.

Gradually pour in the sherry mixture whisking well and continue to whisk until very thick and light.

Gently spread over the top of the trifle.

Decorate with ratafias and chopped nuts.

Serve the trifle chilled.

Serves 10

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