English Trifle

Directions

1. 1
   Spread each cake slice with a little jam.
2. 2
   Layer in a deep glass dish, or trifle dish, leaving no significant gaps.
3. 3
   Pour sherry over to soak sponge - if using canned fruit you may use the syrup to soak sponge.
4. 4
   Spread fruit over sponge, followed by sliced peaches - if desired.
5. 5
   Make custard/pudding, when cool pour over sponge and fruit.
6. 6
   Allow to cool in fridge, preferably overnight.
7. 7
   When set, whip cream, adding vanilla and sugar, whipping until you have soft peaks, layer on top of custard.
8. 8
   Chill for at least half an hour.
9. 9
   Decorate with chopped nuts and fruit.