The great British trifle cannot be beaten. I am not talking about the hard set jellied variety, covered in synthetic cream and hundreds and thousands, but the kind our grandmothers knew about. I have not given specific quantities as it depends on the number you are serving and the size of your bowl, but be generous with your fruit and sherry.
Slice the sponges and spread them generously with the raspberry jam. Line a large glass bowl with them, splash on plenty of dry sherry and leave to soak in. Scatter the raspberries over the sponges together with the banana slices. Cover with the cold home-made custard. Level the top and then spread on the lightly whipped cream. Scatter over the toasted almonds just before serving. The trifle is best made several hours or a day in advance to allow the flavours to intermingle. Allow to reach room temperature before serving.
© 1988 Keith Floyd estate. All rights reserved.