Ingredients - serve 6 to 8
Victoria sponge cake, sliced | 1 wine glass of sherry |
¾lb (300g) raspberry jam | 2 tablespoons of brandy or Drambuie |
2 tablespoons treacle | ¾lb (300g) raspberries, fresh or frozen |
½ pint (250ml) double cream | 1 tablespoon caster sugar |
Flaked almonds, toasted | |
For the custard: | |
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½ pint (250ml) milk | 2 egg yolks |
⅓ pint (150ml) double cream | 2 oz (50g) caster sugar |
Few drops of vanilla essence |
Method
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in.
- Add a layer of raspberries.
- To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- Remove from heat and allow to cool.
- When quite cool, pour the custard over the layer of fruit, spreading evenly.
- Whip the double cream, add sugar to sweeten and spoon on top of custard
- Decorate with toasted almonds.