Recipe

2 x 85g strawberry or raspberry-flavoured jelly 300 ml Black and Gold thickened cream, whipped to soft peaks 2 x 400g Bakers Oven jam sponge roll, sliced and cubed 2 x100g Country Chef meringue kisses 900 g double-thick custard 3 mangoes, sliced Strawberries, blueberries, and raspberries for topping Mint leaves and raspberry coulis for garnish

1. Prepare the jelly as per packet instructions and refrigerate until ready to use. 2. Whisk the cream until soft peaks. 3. To assemble, place the sponge cubes on the base of the trifle bowl then layer with custard, jelly, meringue and mango. Repeat until you get to the top of the bowl finishing with a layer of whipped cream. Top with berries, mint leaves and a drizzle of coulis.

Use any seasonal fruit you have. The addition of peaches would be delicious or for a more decadent version, try chocolate sponge rolls and shavings of chocolate on top.

The Candy Cane is peppermint bark in drink form. It's minty and chocolatey, made from Vodka, Coffee Liqueur, and Peppermint Schnapps. Although if you want to drink it outside the festive season you might have to rename it.

• 30mL Absolut Vodka 700mL • Dash of Angostura Bitters 200mL • 15mL Wildbrumby Peppermint Schnapps 750ml • 15mL Vok White Crème De Cacao 500mL • Splash of grenadine • 2 6-inch Candy Canes

1. Rim the glass with lime 2. Twist the glass on crushed candy canes 3. Add 30mL vodka 4. Add 15mL cacao 5. Add 15mL grenadine 6. Dash of bitters 7. Add ice & shake 8. Strain 9. Garnish with candy cane