A very simple recipe for a delicious and swiftly made trifle. It originates from 18th century Scotland, when the word whim-wham was used to describe something light and fanciful.

Serves 6

Butter - 25g (1 oz)
Blanched almonds - 50g (2 oz)
Sugar - 25g (1 oz)
Trifle sponge fingers - 30
Sweet sherry - 150ml (¼ pint)
Brandy - 4 tbsp
Orange - 1 large, zest and juice
Double cream - 300ml (½ pint)
Natural yogurt - 300g (11 oz)

METHOD

Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.

About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange zest and juice over and leave to soak for 30 minutes.

Whip the cream until it just holds its shape, then gently fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

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