Beat first 6 ingredients well together. Pour into a heavy based pan. Cook, whisking gently all the time,
until sauce, just, but only just, comes up to the boil and thickens. At once pour into a bowl and whisk
until lukewarm. To prevent custard overcooking, heat
until thick in a double pan or in basin over a pan of boiling water,
whisking occasionally. The choice of method depends on your
confidence !
Mix lukewarm custard with cake, sherry,
jam and half the almonds. Press smoothly into a glass serving
dish. Cover. Refrigerate until well chilled. Before serving, whisk cream until
thick. Stir in sugar, swirl over top of trifle
and finally sprinkle with remaining almonds. Stud with sliced cherries and serve by
spooning out of dish.
Rather like real ale, this is a gem
from the past, delighting everyone of all ages since Victoria times.
