Ingredients

  • 8 to 10 pieces sponge cake, each 5 cm (2 inches) square
  • Smooth apricot or raspberry jam
  • 125 ml ( ½ cup ) sweet wine
  • 2 pieces watermelon preserve
  • 30 ml ( 2 tbsp ) chopped walnuts
  • 750 ml ( 3 cups ) thin custard
  • Red jelly and whipped cream

Method

  1. Sandwich the sponge cake squares together with a thick layer of jam.
  2. Arrange the squares in the pudding bowl.
  3. Pour over the sweet wine, taking care to moisten all the pieces.
  4. Cut the watermelon preserve into thin strips and sprinkle over and between the cake squares along with 15 ml ( 1 tbsp ) of the chopped walnuts.
  5. Pour the cold custard over the cake and leave to soak for 1 hour or longer.
  6. Decorate the dessert with set red jelly and whipped cream and sprinkle with the remaining walnuts.