Old-fashioned strawberry trifle

90 g self-raising flour
90 g caster sugar
3 large eggs
Strawberry jam
500 g strawberries, hulled, washed and sliced
150 ml sweet sherry, sweet wine or fruit juice
2 tbsps sugar
2 tbsps cornflour
3 egg yolks
300 ml milk
300 ml cream
1 tsp vanilla extract
Whipped cream, strawberries and amaretti biscuits to decorate

Preheat the oven to 200ºC and line a 30-centimetre by 20-centimetre Swiss roll tin with non-stick baking paper. Sift the flour twice. Put the caster sugar and eggs into a mixing bowl and, using an electric whisk, beat them together until they are pale and thick.

Fold in the flour, spread the mixture into the tin, level the top and bake for about 15 minutes or until risen and firm to the touch.

Turn the cake out on to a sheet of greaseproof and peel off the baking paper. Spread with jam and using the paper to help, roll it up and wrap it in the greaseproof, and leave to cool.

Reserve a few strawberries for decoration, then slice the Swiss roll and layer it into a glass serving dish with the rest of the strawberries, sprinkling the layers of cake with the sherry, wine or fruit juice.

Put the sugar, cornflour and egg yolks into a bowl and beat them together. Heat the milk and cream until hot but not boiling, pour it on to the egg mixture, beating all the time, then return it all to the pan.

Stirring constantly, bring the custard to the boil, then simmer for two minutes and stir in the vanilla extract. Cool for a few minutes, pour the custard on to the strawberries, let it cool completely, then chill in the fridge.

Decorate with whipped cream, strawberries and amaretti biscuits and chill until ready to serve. (Serves 6 to 8)