1 Victoria sponge cake, sliced
300g (3/4lb) raspberry jam
1 wine glass of sherry
2 tablespoons brandy or Drambuie
Home-made egg custard (see below)
300g (3/4lb) raspberries
2 bananas (optional)
250 ml (1/2 pint) double cream
1 tablespoon castor (fine) sugar
Toasted almonds

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.