Ingredients (nutrition)
- 8 inches sponge cake, cut into bite size cubes
- 5 oz apricot jam
- 4 fl oz brandy
- 2 fl oz water
- 3 oz apricot jelly crystals
- 1 pt boiling water
- 2 sliced bananas
- 3/4 prepared sliced custard
- 8 fl oz whipped double cream
- 2 oz chopped toasted almonds
- pulp of 2 passion fruit
Preparation (instructions)
- In a large serving punch bowl, place sponge cakes.
- Mix jam, brandy and water in a bowl and pour over sponge cakes. Set aside.
- Dissolve jelly crystal in boiling water and pour into shallow rectangular dish. Chill until set.
- Cut jelly into cubes and pour over sponge cakes.
- Add bananas and custard.
- Garnish with whipped cream, almonds and passion fruit.
- Refrigerate for 3 hours before serving.
Servings: 6
Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding
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