Put the blueberries in a pan on a low heat add honey and water. Allow it to come to simmer and then turn really low. Add more water if necessary.

Preheat your oven to 170c (fan assisted). Line and grease a sandwich/cake tray.

Meanwhile begin the sponge and blend/whisk the eggs, honey, butter and vanilla essence together – it should look creamy.

Mix the ground almonds, salt and bicarb together in a mixing bowl.

Add the wet sponge ingredients to the dry and whisk together.

Once mixed well spoon into the cake tin and level off.

Place in oven for about 30 minutes or until cooked and the top bounces back if gently pushed.

Meanwhile check on the blueberries. To check for its setting point, ie when the jam will become more solid and jammy, place a plate in the fridge to let it cool. The remove it and dab a small amount of the hot jam onto it. Once cooled push it with your finger and is a skin has formed on the top then it has reached setting point. Don’t worry too much about this as you are just making it for the trifle – it will still taste lovely. It will take approximately 20-25 min to reach setting point.

Next is to make the custard/crème anglaise.

I wanted very defined layer in my trifle so I put gelatine in the custard in order for it to set. It you like runny custard in you trifle feel free to omit this. Also depending on your preference you may want to use all the custard in your trifle or just half – depending on how indulgent you want it to be. Any remaining custard can be kept in the fridge for 2-3 days.

Whisk your egg yolks in with the honey. Meanwhile heat up the milk in a pan till simmering but make sure it doesn’t boil. Remove from heat.

Then gradually add the warm milk to the eggs stirring the whole time. Add the vanilla essence.

Once fully combined pour the mixture back into the pan and put on a very low heat and stir.

If you are using gelatine then in a separate bowl make a paste with the gelatine and some of the custard mixture making sure there are no lumps. If you have some lumps just use a hand blender on the gelatine mixture before returning it to the pan.

Keep an eye on the custard as again you don’t want it to boil, but you should begin to see it thicken. When its consistency has thickened then remove it from heat. Allow to cool.

To make the lemon cream mix all the ingredients in a bowl but be carefully not to over beat the cream. Soured cream tend to look more like clotted cream as it can be very thick so you may need to work it/stir it for a while to soften it down. Taste the mixture and feel free to add more sweetness or lemon.

Assembling!! Now you can be a creative as you like. I went traditional and in a glass bowl placed the sponge base. Then I covered it with the blueberry jam, making sure the edges were clean and crisp in order to defined the edges.

Then once the custard has cool a little pour the mixture over the blueberry jam gently. Place in the fridge and allow to set.

Once the custard has thicken/set (if using gelatine) then you can place the cream on top and decorate it however you like. I put more lemon zest and fresh blueberries on mine!

Enjoy!