Bring the plum liquor to the boil and add the gelatine ... Place in piping bag and pipe onto the trifle. Glaze with a blow torch. Beat the butter and sugar together until pale and fluffy.

Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t ...

The trifle is especially good if you make your own swiss roll. If you do, keep back 150 grams of the cooked plums and boil it with 50 grams of sugar to make a quick jam to spread on the sponge.