4 slices plain sponge cake
3 heaping tablespoons raspberry jelly
4 thinly sliced bananas
1 cup custard sauce
1/4 teaspoon vanilla extract

Cut the cake into 1/2-inch cubes and put into a serving dish or individual glasses. Spoon the jelly over the cake and top with bananas.

Warm the custard and flavor it with vanilla extract. Let the custard cool slightly before pouring it over the bananas.

Chill the trifle in the refrigerator before serving.

Serves 6.