1 pkg. Bird's eye pudding
About 8-10 ladyfingers (whatever fits on the bottom of the bowl)
Raspberry jam
Sherry
1 sm. can each sliced apricots and peaches
1 banana

FOR TOPPING:

Heavy cream
1 sm. can of dark bing cherries

I use Bird's eye (the English custard powder) according to their recipe. Let the pudding cool in a bowl. In the meantime spread ladyfingers with raspberry jam. Lay them on the bottom of the bowl, the one you use for the trifle. Soak the covered ladyfingers with sherry (according to taste!!). Then arrange apricots, peaches and banana slices. Over this you pour the cool custard.

Cover the whole bowl with cellophane paper and put it in the refrigerator. Just before serving, whip the heavy cream and spread over custard. The dark bing cherries are used for decoration as the very last thing. GOOD LUCK!!