1 pound cake or a packet or two of sponge fingers
1 oz jam
Tinned or fresh fruit (pears, peaches, pineapple)
1-1/2 oz custard powder
3/4 pt milk, whole or skimmed
2 oz castor sugar
1/4 pt cream (3/4 whipped) or non-dairy cream
1/2 pt whipped sweetened cream or non-dairy cream
1 oz angelica
1 oz glacé cherries

Cut the sponge in half, sideways, and spread with jam Place in a glass bowl and soak with fruit syrup. A few drops of sherry may be added. Cut the fruit into small pieces and add to the sponge. Mix the custard powder in a basin with some of the milk, add the sugar.

Bring the milk to boiling point, pour a little on the custard powder, mix well, return to the saucepan and over a low heat stir to the boil.

Allow to cool, stirring occasionally to prevent a skin forming, fold in the cream. Pour on to the sponge. Leave to cool. Decorate with whipped cream, angelica and cherry.

Contributed by Hazel Whyte

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