Ingredients
1 pound cake - sliced into 1/2 inch slices
4 cups English custard (or Jello Pudding)
1 cup heavy cream
1 tsp vanilla
1 Tbsp sugar
Fresh, frozen or canned fruit of any kind
Jar of jam - can use strawberry, raspberry, apricot or marmalade
1 can sliced peaches or 2 very ripe fresh peaches, skinned and sliced
1/4 - 1 cup sweet/cream sherry, according to taste
Chopped nuts or slivered almonds
Preparation
Spread each cake slice with a little jam. Layer in a deep glass dish, or trifle dish, leaving no significant gaps. Pour sherry over to soak sponge - if using canned fruit you may use the syrup to soak sponge. Spread fruit over sponge, followed by sliced peaches - if desired. Make custard/pudding, when cool pour over sponge and fruit. Allow to cool in fridge, preferably overnight. When set, whip cream, adding vanilla and sugar, whipping until you have soft peaks, layer on top of custard. Chill for at least half an hour. Decorate with chopped nuts and fruit.
