1

To make the jelly, gently heat the pomegranate and elderflower cordial to nearly boiling. Remove from the heat and leave to cool slightly. Add the soaked gelatine leaves, squeezing out any excess water, and stir until dissolved. Next, pour in 400ml of cold water and mix well. Add half the raspberries to your trifle dish and pour in half the liquid jelly. Leave to set for a few hours in the fridge.

2

Meanwhile, make the cake. Heat the oven to gas 4/180ºC/fan 160ºC and line a 20cm sandwich cake tin with baking parchment. In a bowl, beat the spread, sugar and egg together using electric beaters until light and creamy. Sift in the flour and add the lemon zest. Fold together and spoon into the sandwich tin. Bake in the oven for 15–20 minutes until risen and springy. Once the cake is cooked, prick with a fork, drizzle over the rose water and then leave to cool completely in the tin.

3

Return to the jelly and repeat the second step with the remaining raspberries and jelly. Chill in the fridge until set. Once the jelly is set, carefully fit the cake on top, cutting to make it fit if necessary.

4

To make the custard, whisk the custard powder with the sugar and cornflour and a little of the milk. Heat the remaining milk in a medium saucepan to nearly boiling and then remove. Pour the hot milk over the custard mixture and whisk until smooth. Return to a clean pan and continue to cook until the custard is thick and coats the back of a spoon, stirring continuously as you don’t want the custard to catch up the bottom of the pan. Pour into a jug and allow to cool completely before pouring over the sponge. Put back in the fridge to set until ready to serve.

5

When ready to serve, whip the fromage frais with the seeds from the vanilla pod and then put into a piping bag. Snip the end of the piping bag and pipe peaks around the rim of the custard. Decorate the middle with pomegranate seeds, crushed pistachios and lemon zest to cover the custard.