Scots Trifle

• stale sponge cakes or rice cake
• ratafias
• raspberry or strawberry jam
• lemon rind
• sherr

Split six individual sponge cakes and spread thickly with jam. Put together again and arrange in a shallow glass dish. Pound about eighteen ratafia biscuits and strew over the sponges. Sprinkle with the grated rind of half a lemon. Over this pour a gill of sherry (not too dry) and two tablespoonfuls of brandy, then three-quarters of a