Apple, Raspberry, and Whisky Trifle

Prepare the apple base: Place the chopped Bramley apples in a saucepan with 55ml of water and a portion of the caster sugar. Cover and simmer over low heat for approximately 15 minutes until the apples are soft and broken down. Stir occasionally to ensure they don't stick to the bottom. Once softened, remove from the heat and allow to cool completely, checking for a good balance of sweet and tart flavors.

Infuse the custard: In a separate saucepan, combine the whole milk and double cream with the split vanilla pod and its scraped seeds. Bring the mixture just to a boil, then immediately remove from the heat. In a large mixing bowl, whisk together the egg yolks, a portion of the sugar, and the cornflour until the mixture is smooth and pale.

Cook the custard: Gradually strain the hot milk mixture into the bowl with the egg yolks, whisking constantly to prevent curdling. Return the combined mixture to a clean saucepan over medium-low heat. Cook for 2-3 minutes, stirring continuously until the custard thickens enough to coat the back of a wooden spoon. Pour into a jug, cover the surface with plastic wrap to prevent a skin from forming, and let it cool.

Prepare the sponge layer: In a small bowl, combine the orange juice, a little sugar, and 2 tablespoons of the whisky, stirring until the sugar has dissolved. Slice the sponge cake and spread a thin layer of raspberry jam over each piece. Line the base of a glass trifle bowl with the jam-covered sponge slices, then pour the orange and whisky mixture over them to ensure they are evenly soaked.