Trifle

This is my version of a traditional British dessert.

Ingredients
sponge fingers
sherry (optional)
raspberries or other fruit
custard powder
milk
sugar
sprinkles (optional)

Equipment
saucepan
bowl
wooden spoon
dish for the trifle

Preparation time:
making custard
putting together the ingredients
time for the custard to set

Preparation process

Put the sponge spingers in the dish. Break them up or cut them if they don't fit! Pour over the sherry (or other alcohol) if you're using it. See note below about alcohol.
Add a layer of fruit.
Make using custard powder, milk and sugar. Add it on top.
Cool it (in the fridge) until the custard is cool. Add sprinkles before serving.

Other ideas

I don't give amounts for this dish, since basically you add what you want in the amounts you want.
This dish isn't cooked, so the alcohol remains alcoholic. So consider whether alcohol is appropriate (children, teetal people). And don't add more alcohol than you would consider drinking.
Sponge fingers are sold in UK supermarkets (if you're lucky). They are not soft, but quite brittle. If you can't find those, you might be able to buy special trifle sponges which are similar.
For fruit, I used raspberries from the garden that had been frozen, so I had to defrost them and add sugar (raspberries are quite sour by themselves). You could use tinned fruit, or fresh fruit. Decide whether you need to add sugar or not. I think it's better to have fruit which looks and tastes interesting. By the way, the fruit juice is supposed to soak into the sponge fingers (which are already fairly soggy with the sherry).
OK - sprinkles are optional, but it's unthinkable to have a trifle without them!
This is a stripped down version of trifle, with all the parts I like, and leaving out those that are a bother, or I think are unnecessary. Traditionally, there is jelly (jello). But this is a hassle to make, and anyway, I'm not sure I like it. If you do, and you can't be bothered to make it, then I suggest getting a small pot of ready-made jelly, chopping it up, and adding it as a layer. Blobs of cream on top are also traditional. I feel that you've already got custard, so... But by all means add some if you want.
If you can't make custard, then you might be able to find ready-made custard. Or, of course, even make an egg custard.