Summer pudding trifle

Step 1

Make custard: Combine custard powder, sugar and 2 tablespoons milk in a saucepan. Stir until smooth. Stir in remaining milk. Heat over medium heat for 5 minutes or until mixture boils and thickens. Stir in cream and liqueur. Set aside to cool for 5 minutes. Cover surface with plastic wrap. Cool completely.

Step 2

Meanwhile, make filling Place berries, sugar, vanilla and 1/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and berries are heated through. Strain over a bowl, reserving half the syrup (you'll need 3/4 cup). Cool completely.

Step 3

Cut sponge in half horizontally. Spread jam over one cut side. Sandwich with sponge top. Cut sponge into 3cm pieces. Place one-third berry filling and half reserved syrup in the base of an 8 cupcapacity bowl. Top with sponge pieces. Spoon over remaining berry filling and reserved syrup. Top with custard and cream. Cover with plastic wrap. Refrigerate overnight, if time permits.

Step 4

Serve topped with raspberries, blueberries, strawberries and cherries.