Custard Triple Pudding

Ingredients

Sponge cake - 1/2 kg
Pineapple and cherry slices - 1 small tin each
Strawberry jelly - 1 packet
Chopped mixed nuts - 2 tbsp.
Milk - 2 cups
Sugar - 4 tbsp.
Vanilla custard powder - 2 tbsp.
Fresh cream - 200g
Icing sugar - 2 tbsp.

Method

1.Prepare strawberry jelly and leave to set in fridge.

2. Prepare custard and set aside. Drain pineapple and syrup from tins.

3.Divide sponge cake into top and bottom halves.

4. Drench the bottom part with half the sugar syrup from tins.

5.Now, pour half the custard over it and place half the chopped nuts, cherries, pineapple slices and small jelly pieces.

6.Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jelly all over again.

7.Whip the  fresh cream  with  icing sugar till stiff and decorate.

8.Refrigerate and serve chilled