(5oz) fresh cranberry sauce (available from most supermarkets in the chiller aisle)
Icing sugar, to sweeten
500g
tub good-quality fresh vanilla custard
Brandy or rum, to taste
250ml
can squirty cream (aerosol UHT)
Edible silver balls, to decorate
Directions
Step 1
Put the cake slices in the bottom of a large glass bowl. In a small bowl, stir together the cranberry sauce with enough icing sugar to sweeten to taste (a couple of dessertspoonfuls should do it) and spoon over the cake layer. Stir a splash of brandy or rum into the tub of custard (to taste) and pour tub over the cranberry layer.
Step 2
Squirt over enough whipped cream from the can to cover top of trifle and decorate with a sprinkling of silver balls. Serve immediately (the cream deflates quite quickly).
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