Great for family gatherings - and a very good simple pudding for any event throughout the year.

Ingrediants...

Small plain sponge cake

1 packet raspberry jelly, made according to instructions but using two tbspn less water than recommended.

1 ripe banana, peeled and sliced

4 fresh peaches, peeled and sliced OR tin sliced peaches in fruit juice, drained

1 wine glass cream sherry

Half pint custard 284ml thick double cream

Praline and fresh raspberries for garnish

Preparation...

1Break the sponge into little pieces and sprinkle with the sherry. Place the bananas over the sponge and spoon the jelly over.

2Arrange the peaches and cover them with the custard, finishing with a thick layer of double cream.

3Allow to chill in the refrigerator for a couple of hours. Sprinkle with the crushed praline and garnish with the raspberries before serving.

Powdered Praline

1 cup granulated sugar

Half cup blanched almonds

Half teaspoon butter

Preparation...

1Slice the almonds and lightly toast them in an oven. Allow to cool. Grease a heat-proof flat dish.

2In a heavy saucepan combine sugar and butter. Cook stirring over medium heat, until it begins to caramelise. Add the almonds and pour immediately into the greased dish.

3Allow to cool then crush either with a pestle and mortar, or place the praline between two pieces of greaseproof paper and crush with a rolling pin.

Venika Kingsland