Fit for a KING

Kick off the Coronation festivities with these royally good twists on great British classics

- JESS MEYER

Eton mess trifle

Two berry British favourites come together in one spectacular pudding

SERVES 10 PREP 1 HR, PLUS CHILLING

1 Pour 300ml boiling water into a large heatproof jug. Stir in the jelly until dissolved. Mix in 300ml cold water. Set aside.

2 Spread the cut sides of the sponges with the jam. Sandwich back together and cut each sandwich in half lengthways. Arrange the halves around the edge of the trifle bowl. Drizzle over the sherry.

3 Reserve a few strawberries, raspberries and blueberries for decoration, then hull and halve the rest and add them to the dish. Pour the jelly over the fruit and sponges and chill for 1 hr.

4 In a saucepan, stir together the custard powder, sugar in a saucepan and 2 tbsp of the milk, until smooth. Add the rest of the milk and bring to a simmer over medium heat, stirring. Simmer for 1 min, then set aside to cool. Pour over the jelly and fruit, then chill for 2 hrs or overnight.

5 Whip the cream to soft peaks and spoon on top of the custard. Decorate with the reserved fruit and meringues.

PER SERVING: 292 cals, 15g fat, 9g sat fat, 33g carbs