Ingredients

For the custard
600ml pot double cream
1 vanilla pod
seeds scraped
4 large egg yolks
1 tbsp cornflour
50ml elderflower cordial
2 tbsp golden caster sugar
For the ginger jelly
350ml ginger wine
3 sheets leaf gelatine
soaked in cold water for 5 mins
For the sponge base
200g lemon drizzle cake
broken into small chunks
For the strawberry marinade
400g punnet of strawberries
hulled and halved
3 tbsp golden caster sugar
1 tbsp balsamic vinegar
For the vanilla cream
600ml double cream
1 tsp vanilla bean paste
50g icing sugar
To serve
a few ginger biscuits
crushed
1 tsp lemon thyme
leaves

Method
step 1
For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.

step 2
Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.

step 3
Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.

step 4
The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.

step 5
Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.