Ingredients
1 Tin peaches in syrup
Sponge cake
Jam to spread
Set jelly
Custard
Cream
Strawberries or raspberries
Grated chocolate
Method
Make Ahead
make a sponge cake -
make the jelly the day before and keep to set (as per the packet instructions) -
Make a custard and keep in fridge -
Drain the peaches and layer them at the bottom of a deep glass dish. (oops mine was not deep enough!!) cut the pieces of sponge cake and paste them into squares with Jam. Cut the set jelly into cubes and place in the middle, then pour the custard on top. Add the fruits in between then cover either with whipped cream or fresh cream, decorate with strawberries and grated chocolate.
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