Custard Soaked Sponge Finger Pudding

Ingredients

• 12 sponge fingers
• 4 oz ratafia biscuits
• 2 oz blanched almonds
• 2 oz candied fruit
• 1 pint custard (made with custard powder)

Method

1. 1 Butter a 1.5-pint pudding basin thickly.
2. 2 Line the bottom with slices of candied fruit.
3. 3 Split sponge fingers and arrange them overlapping around the sides, cutting tops level with the basin.
4. 4 Break up remaining cakes, crush ratafias, and chop almonds and remaining candied fruit; mix together.
5. 5 Fill the basin with the cake mixture without disturbing the sponge fingers.
6. 6 Prepare 1 pint of hot custard according to package instructions.
7. 7 Pour hot custard over the mixture, cover with a plate, and place a weight on top.
8. 8 Chill overnight in a cold place, then turn out onto a glass dish to serve.