Additional Ingredients

For the fruit layer

Further Additional Ingredients

For the custard layer and syllabub topping

280 ml	Double Cream
25 grams	Caster Sugar (Silver Spoon Homegrown)
3	Egg Yolk
1 tsp	Cornflour
100 ml	Sherry
1 tbsp	Brandy
1	Orange (juice only)
50 grams	Caster Sugar (Silver Spoon Homegrown)
300 ml	Double Cream

How to make Jubilee Trifle

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1. For the sponge layer: Preheat the oven to 180C/fan oven 160C, 350F/Gas 4.
2. Grease and baseline 1 x 18cm cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the almond extract.
5. Fold in the flour using a large metal spoon, adding a little milk if necessary.
6. Spoon the mixture into the cake tin and gently spread out with a spatula.
7. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
8. Spread the jam over the sponge and cut into square. Use the sponge to line the base of a deep glass trifle dish.
9. Spoon over the sherry and brandy and leave to soak for a few minutes.
10. Sprinkle over the fruit and flaked almonds.
11. For the custard layer: Heat the double cream in a small pan. Blend 25g of the sugar, egg yolks and cornflour. When the cream is hot but not boiling add to the eggs and mix thoroughly. Pour back into a clean pan and heat gently, stirring continuously until the custard is thickened. Cover with parchment paper and leave to cool.
12. When cool, spoon over the fruit layer.
13. For the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
14. Pour in the cream. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk as the cream may split.
15. Spoon the syllabub over the trifle and sprinkle with additional blueberries, raspberries and toasted flaked almonds.
16. Tips: If you do not have time to make all the elements for this amazing trifle you can use ready-made sponge trifle cake or ready-made custard.

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