PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & COOLING) SERVES 6
85g packet raspberry jelly crystals 250g sponge cake, cut into 3cm pieces ¼ cup (60ml) sweet sherry
¼ cup (30g) custard powder
¼ cup (55g) caster sugar
½ teaspoon vanilla extract
1½ cups (375ml) milk
825g can sliced peaches, drained 1¼ cups (310ml) thickened cream 2 tablespoons flaked almonds, roasted
1 Make jelly according to packet directions; pour into a shallow container. Refrigerate for 20 minutes or until almost set. 2 Arrange cake in a 3-litre (12-cup) bowl; sprinkle with sherry.
3 Blend custard powder, sugar and extract with a little of the milk in a small saucepan; stir in remaining milk. Stir over medium heat until mixture boils and thickens. Place plastic wrap on the surface to prevent a skin forming; set aside to cool.
4 Pour jelly over cake; refrigerate for 15 minutes. Top with peaches. Stir a third of the cream into custard; pour over peaches.
5 Whip remaining cream; spread over custard, sprinkle with nuts. Refrigerate for
3 hours or overnight.