Ingredients
12 sponge fingers or 1 bought sponge cake
1 packet raspberry jelly
1 cup raspberries
frozen or fresh
1 cup peach slices
canned or fresh
2 tbsp custard powder
2 cups milk
150ml thin cream
whipped
Grated chocolate
to decorate
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 glass bowl
- 1 microwave or small saucepan
Instructions
- Line the base of a glass bowl (mine is 18cm diameter) with 3-4 sponge fingers. If you have a larger bowl, use a single layer of sponge on the base and the sides.
- Dissolve jelly crystals in 250mL of boiling water and then add cold water to 500mL. Stir in raspberries and place in fridge to set (frozen raspberries speed up this process).
- Prepare custard by dissolving custard powder in 1/2 cup of the milk. Heat the remaining milk in the microwave or in a small saucepan until near boiling. Stir in the custard powder mix and continue to cook for another 2-3 minutes until thick. Cover with plastic film and cool in the fridge.
- Chop up set raspberry jelly and pour over sponge. Add another layer of sponge (if using a small bowl) and top with peach slices. Add another layer of sponge and pour in custard.
- Top with whipped cream and grated chocolate.
- Refrigerate until needed.
Notes
Tip
I like to set the jelly before adding it to the sponge because I prefer my sponge to be ‘spongy’ and not soggy. But if you aren’t bothered by this, just pour the jelly straight onto the sponge.
Variation
Buy some thick prepared custard to make this recipe even simpler to make.
Variation
Use low-fat milk to make the custard, or buy low-fat custard, and omit the cream to make this a low-fat dessert.
Storage
Refrigerate until needed.
