Christopher Biggins shows us how to make his Auntie Vi's exquisite Sherry trifle


2 tbsp custard powder
2 tbsp caster sugar
600ml milk
6 shop bought sponge squares, cut in half horizontally
6 tbsp raspberry jam
100-200ml medium sherry, to taste
425ml double cream
12 walnut halves, to decorate
6 glace cherries, halved, to decorate


1. Stir the custard powder and sugar together in a medium bowl and stir in a little of the milk to make a smooth paste. Bring the milk to a gentle simmer in a large pan on the hob and slowly whisk into the custard paste. Return the custard to the pan and cook over a low heat, stirring constantly until thickened and smooth.

2. Generously sandwich the sponge halves together with the jam and place in bottom of glass serving bowl. Cover with sherry.

3. Pour the custard over the sponges and spread evenly to the sides of the bowl. Cover the surface with cling film to prevent a skin forming and put fridge until set.

4. Before serving, whip the cream until it forms soft peaks. Remove cling film and spoon the cream onto the custard. Decorate with walnuts and cherries.