Jersey Clotted Cream and Black Butter Trifle

**Black Butter Sponge Cake:** Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm baking tin.

Cream together the softened Jersey butter and caster sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour if the mixture curdles.

Gently fold in the remaining self-raising flour and the 2 tablespoons of Jersey Black Butter. (Optional: Add a tablespoon of very finely sieved Jersey Royal potato 'flour' to give a light texture).

Pour the mixture into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

**Fruit Jelly:** Sprinkle the gelatine powder over 4 tablespoons of cold apple juice in a small bowl. Let it bloom for 5 minutes.

Heat the remaining apple juice in a saucepan until just simmering. Remove from the heat and stir in the bloomed gelatine until completely dissolved. Let it cool slightly.

**Trifle Assembly:** Cut the cooled black butter sponge into bite-sized pieces or cubes.

Arrange a layer of sponge pieces at the bottom of the trifle bowl or individual glasses. Drizzle some of the slightly cooled apple jelly over the sponge.

Top with a layer of the mixed seasonal fruits. Pour over more of the cooled apple jelly to partially cover the fruits. Allow the jelly to set slightly in the fridge (about 30 minutes).

Spoon a generous layer of Jersey clotted cream over the partially set jelly and fruit. Repeat layers of sponge, fruit, jelly (allowing each jelly layer to set slightly), and clotted cream until the bowl or glasses are full. Finish with a final layer of clotted cream.

Garnish with extra fresh fruit or a dusting of cocoa powder, if desired.

Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.