Choose your bowl — Selecta lovely glass or ceramic bowl — the layers are half the appeal, so glass showsthem off best.

• Layer the base — Break up pieces of sponge cake, spread one side with jam, and place jam-side up in the bowl. Splash generously with the 75 ml sherry, adding a little juice from the tinned fruit if the sponge looks too dry.
  
• Add the fruit — Scatter over a layer of tinned or fresh fruit, then repeat the sponge, jam, sherry and fruit layers until the bowl is nearly full. Add the sliced banana in one of the final layers.
• Pour over the custard — Prepare the custard (using 500 ml milk if working from powder) and pour it evenly over the trifle, making sure every bit of fruit is well covered.
• Top and decorate — Spread or pipe the 300 ml whipped double cream over the custard. Decorate with glace cherries, flaked almonds and sugar strands or sprinkle's.
• Chill and serve — Refrigerate for at least 2 hours before serving so the layers set and the flavours settle.

Chef's Notes

• Don't oversoak the sponge — a generous splash of sherry and juice is enough; drowning it makes the base soggy and collapsed rather than moist.

  Let the custard cool slightly before pouring so it doesn't melt the jam layer underneath.

  Trifle actually improves overnighting the fridge — make it a day ahead if you can, and add the cream and decorations just before serving.

  For a non-alcoholic version (the old "Bazaar Pudding" style), simply leave out the sherry and use extra fruit juice instead.

  Toast the flaked almonds in a dry pan for a minute or two for extra flavour and crunch.