A traditional trifle that almost every family has a version of. I can remember my mum putting tinned fruit cocktail in hers, I haven't included it as I think its awful, but feel free to add some if you fancy. Cooking time is chilling time.
Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
Transfer the custard to a bowl and leave to cool.
Arrange a single layer of the cake slices over the base of the bowl.
Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
Whip the remaining cream into soft peaks.
Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.