To serve, add softly whipped cream and decorate with a mint leaf or a sweet geranium leaf, or crystallised rose petals.
For the Jelly
- 200g (7oz) caster sugar
- 150ml of sloe gin or 25ml grenadine and 125ml orange juice
- Juice of 1 lemon
- 3 sheets of gelatine
- 400g (14oz) nectarines
For the Sponge
- 100g (4oz) caster sugar
- 100g (4oz) butter
- 2 eggs, beaten
- 100g (4oz) plain flour
- 1 tsp baking powder
For the Custard
- 450ml (15fl oz) single, whipping or regular cream
- 4 strips of orange rind (removed with a peeler)
- 450ml (15fl oz) milk
- 6 egg yolks
- 75g (3oz) caster or granulated sugar
- 0 to decorate: cream and crystallised rose petals
- To make the jelly, place the sugar and 150ml (5fl oz) water in a saucepan on a high heat, stir and simmer for just 2 minutes to dissolve the sugar. Remove from the heat, stir in the sloe gin and lemon juice and allow to cool slightly.
- At this stage, remove 5 tablespoons of the syrup and keep for drizzling over the sponge.
- While the syrup is cooling, place the gelatine in a bowl and cover with cold water, then let stand for 3 minutes to soften. Remove the gelatine from the water, then add the squeezed-out gelatine to the syrup and allow to dissolve.
- Slice the nectarines thinly and add to the syrup. Place in your large trifle bowl and then place in the fridge to set. This should take 3-4 hours.
- Preheat the oven to 180°C (350°F), Gas mark 4.
- To make the sponge, place the sugar and butter in a bowl and use a wooden spoon or the paddle attachment of an electric food mixer to cream together until light and fluffy.
- Add the beaten egg and mix in, then sift in the flour and baking powder, folding together just until combined.
- Pour into a tin and place in the oven and bake for 20 minutes until risen and springy to the touch. Remove from the oven and place on a wire rack to cool.
- To make the custard, place the cream and milk in a small saucepan and place on a medium heat.
- Bring up to just before the boil, then remove from the heat. In a bowl, whisk together the egg yolks and sugar. Pour the hot creamy milk over the sugar and egg yolks and whisk together.
- Return to the saucepan along with the orange strips, then cook on a low heat, stirring constantly until it starts to thicken. Be careful that it doesn't get too hot or else you will have sweet scrambled eggs.
- To assemble the trifle, remove the jelly from the fridge, place the sponge on top and drizzle the retained syrup over the sponge.
- Cover with custard and return it to the fridge to allow the custard to set.
- To serve, add softly whipped cream and decorate with a mint leaf or a sweet geranium leaf, or crystallised rose petals.