I like to decorate this with strips or chunks of candied orange rind. Prep time: 40 minutes, plus chilling | Cooking time: 30 minutes SERVES 10 INGREDIENTS For the fruit 2.2kg Bramley apples 9 tbsp caster sugar For the custard 300ml full-fat milk 200ml double cream 1 vanilla pod, split in half and seeds scraped out 6 egg yolks 4 tbsp caster sugar 1½ tbsp cornflour For the sponge 4 tbsp whisky 2 tbsp orange juice 2 tbsp caster sugar 250-300g sponge cake 150g marmalade For the cream 300ml double cream 50g caster sugar finely grated zest of 1 orange, plus 2 tbsp juice 1½ tbsp whisky or Cointreau METHOD Peel and core the apples and chop the flesh roughly. Place in a saucepan with 75ml water and the caster sugar. Cover with a lid and stew over a low-medium heat until soft. Make sure the apples don’t catch on the bottom, and stir every so often to help them break down. Leave to cool. Make the custard so it has time to cool. Bring the milk, cream, vanilla pod and seeds to a gentle simmer in a heavy-bottomed pan. Meanwhile, beat the yolks, sugar and cornflour together. Discard the vanilla pod from the hot milk. Pour the milk slowly on to the yolk mixture, stirring constantly. Pour the resulting custard into a clean pan over a medium-low heat. Heat it, stirring, until it coats the back of a wooden spoon (it needs to be quite thick for trifle, but will thicken as it cools). Pour into a jug, place a layer of cling film directly on the surface and allow to cool. Put the whisky, orange juice and sugar in a small bowl. Stir to help the sugar dissolve and set aside. Cut the sponge cake into slices. Spread each with marmalade. Line the bottom of a glass bowl with the cake. Pour on the whisky and orange mixture, soaking the cake. Spoon the apples over the cake then pour the cooled custard on top. Cover with cling film and chill for a few hours to set (it’s best to leave it overnight). Prepare the cream. Beat the double cream slowly with an electric mixer, until it begins to thicken. When it is just holding its shape, add the sugar and zest. Slowly trickle in the orange juice and whisky or Cointreau, with the zest. Beat until the cream is in thick folds. Spoon over the trifle and chill briefly before serving.