Subtitles section Play video Print subtitles I'm about to make a trifle. A favourite of Lord Braybrooke. The secret to a good trifle is to make it look fabulous and not to skimp on the alcohol. For this recipe, you will need: Leftover sponge cake. Sponge biscuits. Brandy. Jam. Sherry. Crystalized ginger. Custard. Almonds. Whipping cream. Caster sugar. And for the decoration, almonds, angelica, and edible flowers. Cut your sponge into slices. This is an excellent recipe for using up left over sponge cake. This is a fatless sponge. And it's crust has an extra crunch because when I made it I lined the tin with butter and then sprinkled it with fine sugar. It makes it an excellent cake for using in trifle. Line a glass bowl with the sponge cake and than pour on the brandy. Now spread on some jam. Any flavour will do this is the housekeeper Mrs Warwick's finest strawberry jam. She made it last year it is very good. Once you've chopped your crystallised ginger, or fruit, layer it on evenly and then add biscuits. These are sponge biscuits, but you could use macaroons or ratafia biscuits. make a nice layer of these and then pour on the sherry. Leave it to soak for ten to fifteen minutes. Next if you haven't already, make some custard. Add two sheets of gelatine, or two tablespoons of corn flour to make it set properly. I'm then going to add some almonds to make it even thicker Then layer it on to your trifle. There are many, many different recipes for trifle. Some that are easy that contain packet custard and tinned fruit the not very good ones. And others, like this, for the carefully put together. Next start whipping your cream. Once you've whisked the cream add in a little sugar then you can pipe it. Building it up layer by layer until you've got quite a lot of height. And there you are. Now it's ready for decoration. for the decorationsI have used a variety of candied fruit and candied edible flowers. Be very careful when choosing flowers to decorate dishes such as this you must make sure they're edible. So here we have some wild violets, and we have some cowslips. I've also put on some angelica and some candied ginger. The candied flowers are primulas, primroses, and here the very last candied pansy. And there we are. Trifle as eaten at Audley End House.