Pour 1 litre milk into a saucepan and stir in the sugar. Place over a medium heat and warm gently, stirring occasionally so it does not catch at the bottom.

Allow the milk to come to a gentle boil.

In a separate bowl, combine the custard powder with 100ml milk. Whisk thoroughly until completely smooth and free from lumps.

Reduce the heat slightly. Slowly pour the custard mixture into the hot milk, stirring continuously to prevent lumps from forming.

Keep stirring over a medium-low heat for 2–3 minutes. Continue cooking for a further 5 minutes, or until the custard thickens to a smooth, creamy consistency.

Remove from the heat and leave the custard to cool. Stir occasionally while cooling to prevent a skin forming on the surface.

Once cooled to room temperature (or slightly chilled, if preferred), transfer the custard to a large serving bowl.

Prepare the fruit by washing, peeling and chopping as required. Slice the grapes if large, peel and dice the apple and mango, and slice the banana.

Fold the prepared fruit into the cooled custard until evenly combined.

Garnish with chopped almonds, pistachios and pomegranate seeds before serving. Garnishing is optional.