FACTOR PUDS

Jelly & custard trifle squares

This stunning retro dessert is made using cheat’s ingredients (you don’t have to reveal that to anyone, though), and it’s completely make-ahead.

• Serves 12 • Prep 25 mins plus 3 hrs setting and cooling • Cook 5 mins

2 x 300g shop-bought madeira cakes
5 tbsp sweet sherry
2 gelatine leaves
500g fresh custard
2 x 135g blocks raspberry jelly
150g frozen berry mix
150ml double cream
1 tbsp golden caster sugar toasted flaked almonds and sprinkles, to serve

1 Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides. This will make it easier to lift the trifle out. If you’re using a loose-bottomed tin, tightly wrap the base in foil. Slice the cakes horizontally and arrange snugly into the base of the tin. Drizzle with 3 tbsp sherry and set aside.

Soak the gelatine in cold water to soften. Heat the custard gently in a saucepan or in the microwave,