Blueberry Trifle

• 1 ready made all-butter Madeira cake, cut into cubes
• 1 bottle white wine (although only 6tbsp needed for recipe!)
• 4tbsp elderflower cordial
• 3tbsp blueberry jam
• 500g carton fresh custard
• 284ml carton double cream
• 125g blueberries
• 1tbsp pistachio nuts, roughly chopped

Jam the cake cubes together and put into a large glass serving bowl. Mix the 6tbsp wine with 2tbsp cordial and pour over the cake.

Pour the custard over the top of the cake. Whip the cream into soft peaks, fold in the remaining cordial and half the blueberries.

Cover and chill overnight or for at least 1 hour. Drink remaining white wine.

Just before serving, sprinkle with remaining blueberries and chopped nuts.