How to make trifle by KAZ's mum.Take a pack of those trifle sponges that taste and feel like expanded polystyrene, slice in middle and make sandwiches with lashings of raspberry jam.
Place in bottom of large valuable bowl that just appeared one day from nowhere and add nearly half a bottle of Harvey's Bristol Cream bought from the woman at no12 for £1 - no questions asked.
Add very very deep layer of custard - must be Birds.
Add very very deep layer of whipped double cream.
Do not under any circumstances add jelly or fruit.
Never sprinkle hundreds and thousands or chocolate buttons on top.
***************************It was orgasmic - and it started a lifelong passion for custard which was reactivated in hospital last week.
I even loved school dinner custard which was watery and beige and poured in copious volumes from grey metal jugs onto Rainbow Sponge, Manchester Tart and Spotted Dick.
For the more sophisticated there is Crème Caramel or 'flan' as they call it in Europe.
My present favourite is Crema Catalana
Perfect to round off a feast of Paella and Calamares.
So - what's your comfort food of choice?