Grannys Dessert Trifle Sponges Custard Recipes

Steps:

• NB. The ingredients list wouldn't let me specify amounts as I wanted so I had to improvise. In the UK we have packets of trifle sponges (they come in packs of 10-12 I think) which are like thin sponge blocks of about 2cmx4cmx5cm. If you can find these then use 1 to 3/4 of a pack (approx. 8-10), or otherwise a small, plain sponge cake would do - just cut it up into small-ish squares of approximately the same size. It's not really important. With the jam you can add as much or as little as you like (depending on how sweet you can handle it) and the custard should be approximately one standard size pack of instant custard, which is 75g in the UK.
• Cut the trifle sponges in half lengthways and generously cover both sides with jam before putting back together to make a mini sponge sandwich. Cut in half widthways.
• Make up the custard (it needs to be a reasonably thin consistency).
• Mix the sponges in the custard and add a couple of spoons of extra jam. Mix well (don't expect it to look nice - it'll look like lumpy baby food!).
• Serve instantly!

Steps:

• Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
• In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
• Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
• Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
• Pass through a fine sieve and cool thoroughly in the fridge.