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Ingredients
- 1 Victoria or other butter
- sponge, halved
- 3 tablespoons raspberry jam
- 3 tablespoons apricot jam
- 150ml/5fl oz brandy
- 150ml/5fl oz sweet sherry
- 600ml/1pt double or whipping cream
- For the custard
- 5 egg yolks
- 75g/3oz caster sugar
- 600ml/1pt milk
- 3 drops of vanilla essence
Instructions
- Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours. - To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight. - To serve, whip the cream until stiff,
and spoon over the top.
