6 blueberry muffins, either homemade or bought
6 Tbsp sherry or liqueur (or replace with orange juice)
1 small carton (500ml) prepared dairy custard
1 cup blueberries, fresh or thawed from frozen
1/4 cup Chelsea Icing Sugar
150ml cream, softly whipped or substitute with thick natural yoghurt

Break up the muffins into small pieces. In small ramekins or water glasses build up layers of muffin, sprinkled with sherry, custard, blueberries, icing sugar and soft whipped cream. Finish with cream on top and if desired, dust with Chelsea Chocolate Icing or grated chocolate. Serve well chilled with teaspoons or parfait spoons.