Hands-on time I5min, plus chilling. Cooking time about 5min. Serves 8

♦  350g (l2oz) cranberries

♦  6og (2Vzoz) caster sugar

♦  Zest and juice of l orange

♦  100ml (з‘/гА oz) dessert wine (optional)

♦  50g (2oz) blanched hazelnuts, roughly chopped

♦  l70g pack trifle sponges

♦  500g tub fresh vanilla custard

♦  600ml (l pint) double cream

♦  25g (loz) icing sugar, sifted

♦  15g (Угог) plain chocolate

1 In a pan, gently heat the cranberries, sugar and orange zest and juice with 2tbsp water for about 5min until the berries are softened. Stir in wine, if using. Leave to cool to room temperature.

2 Meanwhile, heat a frying pan over a medium heat. Add nuts and toast until lightly coloured, but keep stirring and watching them as they burn easily. Tip into a bowl to cool.

3 Line the base of a 1.8 litre (3У4 pint) glass bowl with the trifle sponges, cutting them to fit if you need to. Spoon over the cooled cranberry mixture. Stir three-quarters of the nuts into the custard, setting aside the rest for decoration. Spoon custard on to cranberry layer.

4 Whip cream and icing sugar together until it just holds soft peaks – it’s vital not to whip it too much as the cream will turn buttery. Spread on top of the custard. Cover and chill for at least 30min to let the flavours mingle.

5 To serve, grate chocolate directly on to the cream and sprinkle with the remaining nuts.

PER SERVING 6lOcals, 48g fat (26g saturates), 38g carbs (3ig total sugars)

GET AHEAD Make to the end of step 3 up to 24hr ahead. To use, complete the recipe just before serving.