Cherry almond trifle

Pre-heat the oven to 180C/160C Fan/Gas 4. Put 4 paper muffin cases or 6 paper cupcake cases in a muffin tin or bun tin. Put the softened butter, caster sugar, self raising flour, baking powder, egg and ground almonds in a bowl and beat until creamy and mixed evenly. Divide between the paper cases and bake for 15 minutes for the cupcakes or 20 minutes for the muffins, or until the tops spring back when pressed lightly. Cool.

Stone the cherries and put in a pan with the cherry juice drink. Simmer for 5 minutes. Cool.

Cut the cakes in half and sandwich with 3 tbsp Asda Extra Special Cherry Conserve. Break the cakes into pieces and put in the base of a large trifle bowl.

Mix together 4 tablespoons cherry brandy and 4 tbsp of the cherry cooking juice. If you don't want to use the brandy, replace it with more cherry juice. Drizzle over the cake. Drain the cherries and scatter on top.

Pour the Marscapone in another bowl and stir to soften. Gradually add 500 grams Asda Extra Special Creamy Custard until evenly mixed. Spread on top of the sponge and cherries.

Whip the double cream until it just holds its shape and put on top. Put 25g flaked almonds in a dry frying pan and cook over a medium heat and toss until golden. Tip on a plate to cool.

Decorate the trifle with the flaked almonds and more fresh cherries.