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Your e-Mails

Chris Rayment
Nicey replies: As you know Chris I'm not one for recipes but here is my trifle construction plan. In a measuring jug microwave one strawberry jelly in with a few tablespoons of water till its melted. Add a tin of strawberries in light syrup a hefty slug of cream sherry and make the whole lot up to a pint with cold water. Bung it in the trifle bowl and allow it to set. Take one pack of trifle sponges (you can use other sponges if you like but trifle sponges are best) and arrange them on top and douse them with a bit more sherry. Next cover in a pint of proper custard (not carton, not tub, not instant made with water, proper Birds custard made with milk), and allow to cool. After it has chilled in the fridge, whip up a pot of whipping cream and spread it on top. Then just before serving deploy hundreds and thousands or grate over some dark chocolate shavings.

Geoff Schofield

David Weston
Nicey replies: I like custard skin, its a treat. Blancmange is also wonderful, especially when deployed in its guise of pink custard or chocolate custard over school sponge pudding. I'll have yours if your not going to have it.

James Coghlan
Nicey replies: I had to make a 'steam engine' in metal work at school using an old Marvel tin and the lid off a baked beans tin. Although our metal work room appeared to have all the equipment to manufacturer our own fighter aircraft from scratch the steam engine (a small fan held by a bit of bent wire over a hole) was our engineering highlight, if we ignore the aluminium coat hook.

The younger members of staff have often said how much they would like to eat jelly cubes. Perhaps next birthday I'll let them rather than make a trifle. However, I really like trifle.

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