Sherry Trifle

Ingredients:

200g plain sponge cake 2 tbsp. jam 200ml sherry 500ml thick custard 300ml cashew cream, unsweetened (recipe below) caster sugar or icing sugar, to taste

Cashew Cream Ingredients: 200g cashews 800ml apple juice 2tbs sunflower oil sugar to taste vanilla essence to taste

Method:

1. Prepare Cashew Cream. Bring the cashews and apple juice to the boil, then reduce heat and simmer until the cashews soften (five to ten minutes). Cover, and leave to cool for a couple of hours, or overnight. Remove the softened cashews with a slotted spoon, and liquidize with the oil, and as little of the apple juice as possible, adding sugar and vanilla essence to taste. 2. Spread the sponge cake with jam, then cut into pieces and arrange in the bottom of your serving dish. Pour on the sherry and allow to soak for 10 minutes. Beat the custard, then pour over the sponge cake.

3. Depending on the thickness of the cashew cream, sweeten with either icing sugar, to thicken slightly, or with caster sugar, to taste. Spread over the custard.

4. Chill until needed. May be decorated with toasted almonds, grated chocolate, or glace cherries.