How to make apple and cinnamon trifle – recipe — theguardian.com

This weekend, faced with making a great big sponge cake for my daughter’s fifth birthday party, I kept all the trim from the sponge, wrapped it and stashed it in the fridge, not entirely sure what I had planned for it. Serendipitous then, as the weekend thundered to a close, that I also made some apple sauce for a Sunday roast pork lunch. Pudding was a cinch: soaking the sponge in a little apple juice, and topping this with the surplus apple sauce, some shop-bought custard (absolutely!) and whipped cream. I made individual apple trifles – by all means make a bigger version if you prefer.

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