For an extra dimension, if you have poached or preserved damsons, or other plums, you could add a layer after the jam.
Butter for buttering the tin
150g caster sugar
Pinch of salt
1/2 teaspoon baking powder
25g butter, melted
4 tablespoons Damson Collection Damson Jam
4 tablespoons walnut or other nut liqueur, or vin santo or other sweet wine
500g Dollop Puddings Vanilla Bean Custard
1/2 cup sugar
2 tablespoons water
300ml cream, whipped
1. Preheat the oven to 180°C.
2. Butter a 30cm x 20cm Swiss roll tin and line the base with baking paper.
3. Put 100g of the walnuts in a food processor and grind finely. Set aside.
4. In a bowl whisk together the eggs, sugar and salt until thick and pale. Sift the flour and baking powder over the mixture and gently fold in along with the ground walnuts and the butter. Spoon the mixture into the prepared tin and bake for 15 minutes. Cool.
5. Cut the walnut sponge into pieces and arrange in the bottom of a 2-litre capacity bowl. In a small bowl or jug, combine the damson jam and liqueur or sweet wine. Pour this over the sponge then top with the custard, cover and refrigerate for up to 2 days.
6. To make the praline, heat the oven to 180°C and line a Swiss roll tin with baking paper.
7. Scatter the remaining walnuts over and bake for 6 minutes until smelling toasted. Reserve.
8. Place the sugar and water in a small saucepan and bring to the boil, stirring constantly until the sugar dissolves. Boil for 7-8 minutes, without stirring, until the mixture turns a golden colour. Working quickly, pour the mixture evenly over the walnuts. Leave for 5 minutes to harden and cool. Break into pieces and store in an airtight container. This will keep for several days, but if the weather is humid it is best to make it just before serving.
9. When ready to serve, top the trifle with the whipped cream and scatter the praline on top.