Mini Trifles....puddings for delivery in the time of corona virus

This is a riff on my very own tried-and-true recipe for trifle. The key ingredient in trifle is, of course, the sherry. So rummage through the back of your liquor cabinet, find the tin of Bird's custard powder in the depths of your pantry, and rip open the packet of lady fingers leftover from Christmas. Vanilla yogurt takes the place of whipped cream quite nicely. I made 3 small trifles but you could certainly make a single larger trifle with these ingredients.

Ingredients: 

• lady finger biscuits ( I used about 24 to make 3 mini trifles, the third trifle used up the broken pieces of biscuit)
• sherry, enough to soak and soften the biscuits
• 2 tablespoons of Bird's custard powder 
• 2 cups of milk for the custard
• a tablespoon of granulated sugar for the custard
• 2 cups of Greek style vanilla yogurt (I only had unflavoured yogurt available, so stirred in a half a teaspoon of vanilla and a tablespoon of granulated sugar to it to make vanilla yogurt).
• about a half a cup of fruity jam 
• frozen fruit thawed (blueberries, raspberries, strawberries), or fresh if you happen to have some

Methods: 

Prepare the custard as per the instructions on the tin. Put aside to cool slightly.

The most critical step in making a trifle is soaking the lady fingers in sherry. I used to line the lady fingers up in my trifle bowl and sprinkle sherry on them. Now I find it easier to lay the biscuits in a flat dish and pour the sherry over them. The biscuits become quite wobbly when soaked so need to be handled carefully when lining them up on the sides and bottom of whatever serving bowl you happen to use. Place a layer of fruit over the bottom layer of soaked biscuits. Then add the layer of custard. Plop some blobs of jam on the custard layer. Cover the whole thing with a thick layer of yogurt. 

Usually, I would finish by arranging fresh fruit decoratively on top. But in the time of corona virus, I had none.