Custard:
250 ml (1/2
pint) milk
150 ml (1/3 pint double cream
2 egg yolks
50 g (3 oz)castor sugar
Few drops of vanilla essence
Place the
sponge in the base of a large glass bowl and spread with the
raspberry jam. Mix the sherry and the brandy and sprinkle evenly
over the sponge allowing it to soak in. Next add a layer of
raspberries and sliced bananas.
To make
the custard, whisk together the egg yolks, sugar and vanilla
essence until pale and creamy. Heat the milk and cream together
in a saucepan until boiling point then stir into the egg mixture.
Once it is well blended, return to the pan and stir continuously
over a low heat until the custard thickens. Pour into a dish
and allow to cool. When quite cool, pour the custard over the
layer of fruit, spreading evenly. Next whip the double cream,
add sugar to sweeten and spoon on top of custard. Decorate with
toasted almonds.
Serves 6-8
Nick
Nairn's New Scottish Cookery
In the culinary world, Scotland is renowned for the quality
of its ingredients. Nick Nairn creates a mouth-watering collection
of recipes combining Scottish ingredients. BBC Books.
