Rustie Lee has created this tremendous trifle

1 and 1/2 packets Jamaica Ginger Cake
1pt blackcurrant or strawberry jelly
230g pineapple pieces - keep some of the pineapples & mango for decoration
230g mango pieces
1pt custard
1oz melted chocolate
8tbs spiced rum
20fl.oz double cream
1tsp vanilla essence
2dsp caster sugar

1. Slice 1 packet of Jamaica Ginger Cake - leave the half packet for decoration. Lay the cake at the bottom of the bowl, then cover with the pineapple and mango before sprinkling with the spiced rum.

2. Pour the jelly over the cake and fruit and then place in the fridge to allow the jelly to set over night. Make the custard and allow to cool before pouring over the jelly.

3. Put the trifle back in the fridge to allow the custard to set – approximately one hour. In a bowl pour the double cream, add the vanilla essence and sugar and whisk to a peek. Remove the trifle from the fridge and cover the mixture with the cream using a pallet knife for spreading.

4. Put some cream in a piping bag to make rosettes and then decorate with the pineapple, mango and Jamaica Ginger Cake. Put the melted chocolate in a greaseproof piping bag, cut a small piece from the end and then sprinkle the chocolate over the trifle before serving.