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A dessert made with cake soaked in custard with layers of peaches and slivered almonds


3 pints custard
2 oblong sponge cakes (7x11 inches)
3/4 cup sherry
1 tin strawberry jam
1 large tin sliced peaches
1/2 cup toasted slivered almonds
1/2 pint cream, whipped
1/4 cup strawberries


Make 3 pints custard according to the directions on the packet.
Cut sponge cake into thin slices, then put half into 1 large or 2 smaller serving bowls.
Sprinkle with half the sherry, then spread with half the jam.
Place half the drained peach slices on top and sprinkle with half the toasted almonds.
Pour half the custard over.
Repeat layers, cover and chill.
Just before serving, top with whipped cream and strawberries.

Serves 20