Spread the raspberry jam over the sponge cake,break the cake into small pieces into a glass fruit bowl, empty the can of fruit (fresh fruit in season) over the cake.
Mix the jelo with boiling hot water and after it has cooled a little pour over the cake mix. Place to one side to cool.
English Custard: Into a suace pan place the sugar and milk and bring to the boil on the stove. Remove from the heat. mix the custard powder in a little cold water then add to the milk and stir briskly. Return to the heat on the stove and bring back to the boil stiring all the time or it will burn. Place to one side and let it cool down.
Whip the cream with a little of the sugar until it becomes stiff
Assemble the trifle: pour the sherry over the cake mix, spread a layer of custard then top with whipped cream. Decorate with the cheries and sliced almonds. Enjoy