Berry and Creme Anglais Trifle

Put the egg yolks, sugar, cornflour and vanilla into a medium bowl. Whisk for about 10 minutes until thick and pale.

Place the milk in a small heavy-based pan over a low heat. Gently heat until the milk almost comes to a boil (do not let the milk boil). Remove the milk from the heat and allow to cool for 5 minutes.

Gradually whisk the milk into the egg mixture. Pour back into the pan. Cook over a low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon. Transfer to a bowl and cover the surface with cling film (this helps prevent a skin forming). Set aside to cool.

Cut the madeira cake into slices and crumble a layer into the bottom of 4 serving glasses. Add some of the berries and pour over a layer of the custard. Add another layer of berries

Whisk the cream until thick, but not stiff. Spoon a layer of cream on top of the berries.

Add another layer of crumbled cake, a layer of berries and another layer of custard. Top with the rest of the berries (set aside a few blueberries to decorate).