Serves 8

Prep: 20 min

Cook: 40 min

For the trifle:

600g forced rhubarb

2 globes stem ginger

2 tbsp stem ginger syrup

2 tbsp sugar

150ml fresh orange juice, preferably from blood oranges

2 tbsp almond flakes

100g boudoir biscuits

100ml sherry

2 tbsp dark brown sugar

2 x 500g luxury thick and creamy custard (M&S)

For the syllabub:

1 lemon

100ml sherry

2 tbsp brandy or whisky

50g caster sugar

250ml double cream

Heat the oven to 400F/200C/ gas mark 6. Cut the rhubarb into 3cm chunks. Place in a dish that can hold it in a single layer. Finely slice and chop the ginger into little scraps and scatter over the top. Pour over the stem ginger syrup, orange juice and scatter over 2 tbsp sugar. Cover with tinfoil, punch a few air holes and bake for 40 minutes until melting soft. Leave to cool. At some point, spread the almond flakes out on a baking sheet and pop in the oven for a couple of minutes until golden. Place the boudoir biscuits in a large bowl, preferably glass so you can see the layers, and saturate with sherry and juices from the rhubarb. Use a fish slice to scoop the cooled rhubarb over the biscuits and scatter with dark brown sugar. Spoon the custard over the top. Cover with clingfilm until required. Up to 30 minutes before serving, spoon the syllabub over the custard and decorate with almonds. For the syllabub, mix the lemon juice, sherry and brandy in a mixing bowl and stir in the caster sugar, stirring until dissolved. Add the cream gradually, whisking by hand as you pour, continuing for at least 5 minutes until holding soft peaks. Leave in a cold place until required.

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