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Ingredients
½ Madeira cake, cubed
1 small pot of jelly
100ml/3½fl oz double cream, whipped
approx. 200g/7¼oz ready-made custard
cocoa powder, to dust
Method
1. Scatter the cake pieces into a tall serving glass or bowl. Spoon half the
jelly on top and then spoon over the whipped cream.
2. Spoon the remaining half of the jelly on top and then pour the custard over.
3. Dust with cocoa powder, to serve. |
