Recipe from How to be a Domestic Goddess.

I do love a trifle, and this deconstructed “plate trifle” was perfect for a summer pudding with my friends. The cake base is a separate recipe from the HTBADG book, a lemon syrup cake, which I made the night before.

The syllabub (I think my new favourite word), was made up soon before eating and slathered on top of the cake and raspberries.

It’s a very sweet pudding and the lemon and sherry flavours in the cream hit the tongue hard, which is a wonderful taste experience. Plus because you only use half the cake, you have more for leftovers the next few days (if your self control allows it to last that long).