Trifle - cooking recipe

Ingredients

5 trifle sponges or 6 small sponge cakes
3 wine glasses of sherry
6 macaroons, crushed
3/4 pt. custard
1/2 pt. double cream
raspberry jam

Preparation

Split the sponge cakes; spread them with raspberry jam. Arrange in a glass dish.
Then pour sherry over cakes and leave to soak (3 tablespoons of sherry is sufficient).
Sprinkle the macaroons over the sponge cakes and pour on the custard.
I usually use Bird's custard, which is the greatest stand-by in British cooking.
Of course, you can make custard with 3 eggs, 1/2 pint milk, plus 1 tablespoon cornflower to prevent curdling, but much too labourious.