Trifle (classic)

Trifle sponge (large Ernest Adams) or 2x 280 gram sponge rolls
4 tbsps raspberry/strawberry jam (obmit if using a jam roll)
1 can or 300mll bottle raspberry fizzy drink (or 1/4 cup sweet sherry & lemonade, or orange juice)
1 x 400g can of fruit salad, sliced peaches or apricot halves, well drained; or 2 c fresh fruit
1 litre vanilla custard (as below)
300ml of cream (whipped)

Spread sponge with the jam.
Break the sponge up roughly and put it into a large bowl.
Pour the raspberry fizzy drink over the sponge until it is nearly all wet.
Sprinkle the wet sponge with fruit and mix very gently (with hands).
Put aside in the refrigerator while making the custard.
Pour the vanilla custard over the wet sponge. Place cling wrap over the custard, ensuring it has contact to stop a skin forming. Allow to set.
Spread the whipped cream over the top of the custard and refrigerate one hour before serving.

Vanilla Custard
3 c milk (full cream)
2 tsp vanilla essence
5 tbsp cornflour
3 egg yolks
1/4 c sugar

Prepare the custard. Heat 3/4 of the milk in a medium sized saucepan. In a small bowl, combine the remaing milk, vanilla, cornflour, egg yolks and caster sugar, beat together lightly with a wooden spoon. Pour the hot milk over the mixture and stir well to combine. Return the mixture to the saucepan.
Heat the custard gently, do not boil and stir continuously until the custard thickens. Remove from the heat and allow to cool.