For the sponge: preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line a 20cm (8 inch) sandwich tin.

Cream the margarine and sugar with an electric hand whisk until light and fluffy. Beat in the eggs and vanilla. Beat well. Fold in the gluten-free flour and baking powder, beating well to combine. Mix in the milk. The mixture may be a bit wet but this is fine. I recommend not adding any more flour to dry it up! Pour the mixture into your lined sandwich tins.

Bake until a skewer inserted near the centre comes out clean, usually at about 20-25 minutes. If it has some mixture on it is not ready to come out, so put it back in the oven for a few more minutes. Turn out onto a wire rack to cool

Once the sponge has cooled, cut into many small finger sponges. Sandwich two finger sponges together with the raspberry jam. Place them in the bottom of your trifle bowl with some of the fresh raspberries dotted in between.

Make up the raspberry jelly as per the instructions on the packet. Pour the jelly over the sponge and raspberries so that the sponge soaks up all the jelly. Put this in your fridge to chill for about an hour to allow the jelly to set.

Once the jelly is set, slice the banana thinly and place on the jelly. Now pour your custard on top of banana and return to the fridge for another hour to allow the custard to set.

Finally once it has set for the final time, whip up the double cream and spread it on top of the custard. Crush the chocolate flake into small pieces and sprinkle on top of the trifle. Enjoy!