Proper English Trifle

Preparation info
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By Nigella Lawson

Published 1998

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When I say proper I mean proper: lots of sponge, lots of jam, lots of custard and lots of cream. This is not a timid construction, nor should it be. Of course, the ingredients must be good, but you don’t want to end up with a trifle so upmarket it’s inappropriately, posturingly elegant. A degree of vulgarity is requisite.

I soak the sponge in orange-flavoured alcohol (I loathe the acrid dustiness of standard-issue sherry), infuse the custard with orange, and make an orange caramel t