The big scoop: Storecupboard trifle on a plate

SERVES 4

All the ingredients for this decadent dessert come in convenience form. Cut 2 x 1cm slices golden syrup cake (for example McVitie’s). Place 75g strawberry and wild strawberry jam (for example Bonne Maman brand) in a small bowl, then combine with 100g blueberries. Crumble the cake and combine with 4 tsp medium sherry. Divide the fruit and cake among four plates, add spoonfuls of thick bought vanilla custard, a trickle of bought raspberry coulis and a scoop of good ice cream (sandwiched between wafers, if you like). Finish with a dusting of icing sugar, if wished.