We asked Charlotte Chalmers for a craft or recipe.  This is her response:

I have a degree in art and craft, yet I can’t think of single thing that would be of practical use to people, unless they’d like to know how to paint a nude or make a ceramic sculpture!  So, given folk would prefer to pass on the nude, I’ve plumped for a tried-and-tested recipe passed on to me by a redoubtable lady, who has just celebrated her eighty-seventh birthday, and is still as sharp as a needle.  In the UK we have something called dog racing, where greyhounds do just that: Race against each other in pursuit of a fake hare.  I’m not sure I agree with it, being a dog lover, but I went along anyway as part of a group celebration.  Then I sat blinking, clueless as to how to actually place a bet, until this lady showed me the ropes.  Like, I say, sharp as a needle, this lady is the inspiration behind my novel The Madness of Celia Summers and some of the eccentric, but loveable ‘elderly independents’ therein.

Sherry Trifle (like only Mother can make)

8 trifle sponge cakes (quartered)

Jam

Sliced peaches in natural juice

150ml (quarter pint) sweet sherry

450 ml (three-quarters pint) custard

300 ml (half pint) double cream - whipped

Sugar

Sliced almonds/glace cherries to decorate 

Directions:  (The fun part!) 

1.  Spread the sponge cakes with jam and arrange in a glass dish.

2.  Soak with peach juice.

3.  Pour over sherry and leave for 1 hour to soak.

4.  Add sliced peaches.

5.  Pour on the warm (not hot) custard.  Cover the dish with a plate to prevent skin forming and leave to go cold.

6.  Spread most of the whipped cream (sweetened to taste) over the custard.

7.  Pipe on rest of whipped cream to decorate.

8.  Decorate with almonds and cherries  
 

The secret is in the peaches and soaking, apparently J