Saffron and cardamom rice trifle

For the rose jelly: bring the water to the boil, add the sugar, stir until it has dissolved and then remove from the heat. Squeeze out the water from the gelatine and add the gelatine to the hot syrup. Stir until it has dissolved.

Pour in the rosewater; then set the jelly aside to cool slightly, but do not allow it to set.

Put the raspberries in a shallow dish; then pour the cooled - but not set - jelly over the top. Leave to chill in the fridge until firm.

To turn the jelly out, fill a bowl with almost-boiling water, dip the dish in the bowl briefly, loosen the top of the jelly a little with your finger, turn the dish over gently and carefully turn out. Set aside.

For the rice ‘custard’: crack the cardamom pods with the end of a knife or bash in a mortar and pestle until the pods pop and the seeds get loose inside.

Gently heat a casserole or saucepan over a medium heat and add the cardamom and cinnamon (or cassia bark). Add the ghee (or butter) and continue to fry the two spices. When the spices have swelled slightly, add the rice and then the water.

Once the water has been absorbed, add the milk, vanilla essence, saffron strands and saffron water and continue cooking until the rice is tender - about 15 minutes. Stir well and scrape the sides clean with a flat wooden spatula while the rice is cooking.

Add the sugar, to taste, and the salt. Continue cooking until all the sugar is dissolved. Once the rice is cooked through, add the sultanas and simmer for 2-3 minutes. Remove and cool to room temperature.

Add the rosewater and mix well.

. To assemble the trifle, cut the sponge into squares and place in the bottom of a trifle dish.

. Blend the raspberries with the vodka in a food processor or blender and pour over the sponge. Layer the stewed apricots and rose jelly over the sponge and top with the rice custard. Top with the crumbled ginger biscuits and finally the almonds. Serve at once.