Peach and raspberry trifle

1 Make jelly according to directions on packet. Pour into a metal container (such as a cake pan). Cover and refrigerate for 20 minutes or until jelly is almost set.

2 Meanwhile, split cake in half and spread with jam. Replace top. Cut cake into 3cm pieces. Arrange cake pieces in a 2.5-litre (10-cup) serving dish and sprinkle with sherry.

3 In a small saucepan, combine the custard powder, sugar and 1 tablespoon of milk; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface with damp baking paper to prevent a skin forming. Cool.

4 Pour almost-set jelly over cake; cover and refrigerate for 15 minutes or until jelly is set. Arrange the peach slices over the jelly.