1. Heat the milk till boiling point.
2. In a bowl dissolve the custard powder in 2 tbsp milk (the milk should not be hot).
3. Add this mixture to the boiling milk, stirring simultaneously to avoid lumps.
4. Give 2 to 3 boils. Add the sugar.
5. Mix well till the sugar dissolves.
6. The custard should be of pouring concistency. Cool.
7. Chill in the fridge for 2 to 3 hours. Slice the cake horizontally.
8. Open the pineapple tin and drain the syrup to keep aside.
9. Prick the two halves of the cake with a fork.
10. Sprinkle pineapple syrup lavishly on the two halves of the cake to moisten it.
11. Finely chop about 4 rings of pineapple and reserve the remaining 3 for decoration.
12. Arrange in a deep glass dish(preferably square).

To arrange:

1. Arrange one half of the sponge cake at the bottom of the dish.
2. Spread half of the jam on the cake.
3. Evenly arrange chopped pineapple pieces on it.
4. Evenly pour some chilled custard on it.
5. Gently place the other half of the moistened cake on it.
6. Evenly spread out the remaining jam.
7. Pour the remaining custard,see to it that the whole cake is well covered with the custard.
8. Decorate with half pineapple rings and cherries.

N.B.:The custard has to be of pouring consistency.

Different variations:

1. In chocalate sponge cake, you can use a combination of vanilla custard, tinned pineapple and decorate with chocalate shavings.
2. You can make a mango triffle with a vanilla sponge cake, vanilla custard sauce and fresh mango slices.