Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, and sandwich them in pairs. Next, make the custard. Whisk the eggs with the sugar and vanilla extract. Heat the milk to the ‘shivery’; stage and add it to the egg mixture, whisking all the time. Put into a heavy saucepan and stir over gentle heat until the custard coats the back of the wooden spoon lightly. Don’t let it boil or it will curdle. Cut the sponge into 2cm (¾ inch) slices and use these to line the bottom of a 1.7 litre (3 pints) glass bowl, sprinkling generously with half the sherry as you go along. Pour in half of the custard and then add another layer of sponge. Sprinkle with the rest of the sherry and spread the rest of the custard over the top. Cover and leave for 5 or 6 hours, or preferably overnight in a cold larder or fridge, to mature. Before serving, spread softly whipped cream over the top or pipe rosettes if you like and decorate with cherries or crystallised violets and large diamonds of angelica. Scatter with a few toasted flaked almonds.   Note For a posher version, line the glass bowl with slices of Swiss roll.   Buy Book

Line a 12-hole baking tin with bun cases. Melt the chocolate in a heatproof bowl over a pan of simmering water or carefully in the microwave. In another bowl, bash the pillows of shredded wheat lightly with a rolling pin until broken, but not crushed. Tip the scraggly strands into the melted chocolate and stir with a metal spoon until fully coated. Spoon a few heaped teaspoons of the mixture into each bun case and press a small dip in the centre to make the nest. Avoid being overly neat, as you want to give a rugged, built-by-the-beak appearance. Pop a few tiny sugar eggs into each nest to finish the brood.   Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.  BUY NOW   *This Book is available from February 28th 2022