Tom Parker Bowles' Christmas trifle

Tom Parker Bowles proves why the good old fashioned trifle is one to be taken seriously. Cast aside those hellish memories of school-dinners, this is a feast fit for any festive dinner table!

Serves 8

Ingredients

For the custard:500ml whole milk1 vanilla pod4 egg yolks70g caster sugar1.5 tbs cornflour

For the rest:4 tbsp raspberry jam1 packet of ladyfinger biscuits120ml raspberry liqueur, such as Chambord500g raspberries400 ml double cream, lightly whippeda small handful of flaked almonds, lightly toasted

METHOD:

First, make the custard - pour the milk into a pan.

Slit the vanilla pod open lengthwise, scrape out the seeds and add theseeds and pod to the milk. Bring to boiling point.

Meanwhile, beat the eggs yolks, sugar and cornflour together in a bowl.

Gradually pour the hot milk onto the egg yolk mixture, stirring constantly with a wooden spoon.

Pour the mixture back in to the pan and cook, stirring, over a low to medium heat until thickened.

Strain the custard into a bowl and cover the surface with cling film to prevent a skin forming. Leave to cool, then chill.

To assemble the trifle, spread the jam over the base of a deep, 20cm glass dish.

Cover the jam with half the ladyfinger biscuits and sprinkle with half the raspberry liqueur.

Scatter half the raspberries on top and cover with half the custard.

Spoon or pipe half the whipped cream over.

Repeat these layers (minus the jam), then sprinkle the toasted almonds on top.

Chill until ready to serve.