2 tbsp Hartleys raspberry jam

10 Trifle sponge fingers

150g Fresh strawberries

Just A Splash Sherry

135g Hartleys raspberry tablet jelly

425g Ambrosia canned custard

150ml Whipping cream

2 tbsp Toasted flaked almonds

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1. Spread raspberry jam over the spoon fingers then place the sponge into the base of a glass bowl in layers with the fresh raspberries.

2. Sprinkle the sherry over the sponge fingers and leave to soak for five minutes.

3. Meanwhile make up the Hartley’s Jelly following the pack instructions and allow to cool then pour over the trifle sponges until they are just covered.

4. Transfer the jelly to the fridge to set.

5. When the jelly is set spread a layer of custard over and then top with the whipped cream.

6. Decorate with the reserved raspberries and toasted almonds then return to the fridge and chill for at least 30 minutes prior to serving.

2 cups Unbleached All-Purpose Flour

1 1/2 cups sugar

1/2 cup unsalted butter, softened

1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry

2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup milk

4 large eggs

Just A Splash (or a bit more) Rum

2 teaspoons vanilla

1/4 teaspoon butter rum flavor (optional but excellent)

1/4 cup pecan or almond flour, for dusting baking pan

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Rum Soaking Syrup

1/2 cup unsalted butter

1/4 cup water

1 cup sugar

Just A Splash Rum

1/2 teaspoon vanilla

1. Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

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2. Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. 

3. Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. 

4. Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. 

5. Leave the cake in the pan to cool slightly while you make the soaking syrup. 

6. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. 

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7. Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. 

8. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. 

9. Serve with hot coffee or tea. The cake is very moist, fragrant and potent. 

10. Yield: one large or two small bundt cakes. Cake freezes very well. 

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1 x classic pancake recipe 

3 tbsp caster sugar

250ml freshly squeezed orange juice (2-3 oranges)

zest 1 orange

1 tsp lemon juice

Just A Splash Orange Liqueur

50g unsalted butter

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1. Prepare pancakes and fold them  into quarters.

2. Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.

3. Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Orange Liqueur and return the pan to a low heat to re-melt the caramel into the liquid.

4. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

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4 egg yolks

4 tbsp caster sugar

1 teaspoon grated lemon peel 

Just A Splash of Marsala wine

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1) Put the egg yolks , sugar and lemon zest in a glass bowl and whisk in one direction until a paste forms. Add half the wine and whisk again until you have a smooth, thick custard with just a few bubbles.

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2) Place the bow over a pan of simmering water (the water must not actually touch the bowl) and carry on whisking while gradually adding the remaining wine. This can take 10 minutes or more, depending on how vigorously you whisk. The idea is to thicken the mixture with air and to warm it, so you might have to take the bowl off the heat every now and then to avoid cooking it through. The result should be a silky cream that is almost as thick as mayonnaise. The test for readyiness is that a Savoiardi biscuit will stand upright in the zabaglione once it has been poured into a glass.