Method

• 1.
  Whiz peanut brittle in a food processor until fine. Transfer to a container and set aside.
• 2.
  Place blueberries, 1 cup (220g) sugar and 1½ cups water (375ml) in a pan. Bring to a boil over high heat, stirring to dissolve sugar, then reduce heat and simmer 5 minutes. Transfer to a blender and whiz until smooth. Sieve into a jug. In a separate bowl, soak gelatine in cold water for 5 minutes.
• 3.
  Squeeze out excess water from gelatine, then add to hot blueberry mixture, stirring until dissolved. Stir in gin and lemon juice. Pour into a 3.5L trifle dish. Chill for 2 hours or until set.
• 4.
  To make the custard, place milk, cream, cinnamon and vanilla in a heavy-based pan over medium heat and bring to just below boiling point, stirring occasionally. Remove from heat. In a bowl, whisk egg yolks, cornflour and remaining ¼ cup (55g) sugar until thick and pale. Slowly pour cream mixture into egg mixture, whisking constantly. Return mixture to the pan over medium-low heat and cook, whisking, for 3 minutes or until thickened. Whisk in a stand mixer on medium for 15 minutes or until cool. Cover and chill.

• 5.
  Top jelly with half the chilled custard. Arrange ginger kisses on top and drizzle with sherry. Top with remaining custard, then scatter with peanut brittle and extra blueberries.
• 6.
  To make spun sugar, place golden syrup in a saucepan over medium heat and cook for 5-10 minutes until a sugar thermometer reaches 150°C. Set aside for 3 minutes to cool. Lay a large sheet of baking paper on a work surface. Dip 2 forks in toffee, then hold them in one hand with the backs of the forks facing each other. Working quickly and from a height, flick forks from left to right to drizzle toffee onto the paper in long, fine threads. While still warm, and with clean hands, scoop up sugar threads and form into a crown. Place on top of trifle to serve.