Ingredients:
1 packet single trifle sponge cakes ( or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream ( heavy)
1 (400 g) packages frozen raspberries ( better than fresh)
100 g jars strawberry jam
1 (400 g) cans peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted
Directions:
Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
Layer in a glass dish, leaving no significant gaps.
Pour sherry over to soak sponge.
Spread frozen raspberries over sponge, followed by sliced peaches.
Make up custard, cool slightly and pour over all.
Allow to cool in fridge.
When set, whip cream and layer on top of custard.
Chill for at least half an hour.
Toast the almonds and scatter over.
That’s it, you’re done, serve and enjoy!
Servings: 6-8
Time preparation: 15 min.
Time total: 15 min.