Pear, brown sugar & cardamom trifle

First, prepare the pears. Peel and put in a pan along with their skins, the cardamom pods, wine, sugar and 1 litre water. Cover, bring to the boil, then reduce the heat and simmer for 15-20 mins until the pears are tender. Remove to a bowl using a slotted spoon. Cool then halve, removing any tough cores. Strain the poaching liquid, reserving 600ml (any excess can be frozen to make jelly at a later date). Set aside.

Thickly slice the madeira sponge and arrange in the base of a trifle dish in a single layer, trimming to fit if needed. Stand the pear halves on top around the edge, cut-sides facing out. Chop any excess pears and spoon into the middle.

Soak the gelatine leaves in a bowl of cold water for 5 mins. Put the 600ml reserved poaching liquid in a pan. After 5 mins, squeeze any excess water from the gelatine leaves and add these to the poaching liquid. Warm over a low heat, stirring until the gelatine has dissolved, then immediately remove from the heat. Cool for a few minutes before slowly pouring the jelly mixture over the sponge and pear layers. Chill for at least 5 hrs, or until the jelly is set. Will keep chilled overnight.

Once the jelly is set, make the custard. Pour the milk and cream into a pan along with the cardamom seeds. Warm over a low heat until steaming, then remove from the heat and leave to infuse for 1 hr. Just before the time is up, whisk the egg yolks, sugar and cornflour together in a large bowl or jug until smooth. Strain the cream mixture, then whisk a few spoonfuls into the egg mixture to combine. Gradually pour in the rest of the cream mixture, stirring until fully incorporated. Pour the custard into a pan, then bring to a simmer over a low heat, stirring until thickened. If any lumps appear, whisk until smooth or strain through a sieve. Cool for 5 mins, then pour the custard over the set jelly. Chill for 3 hrs until set.

Working with the remaining ingredients, pour the cream and ground cardamom into a bowl and leave to infuse for 30 mins. Sift in the icing sugar, then whisk to soft peaks using an electric whisk. Spoon or pipe the whipped cream over the custard, then scatter over the flaked almonds and serve. Best served on the day, but will keep chilled for up to two days.