Ingredients:

• 500 g – sponge cake
• 1 can mixed fruits divided into 3 portions
• 4 tbsp – Sugar
• 200 g – fresh Cream divided into 3 portions
• 2 tbsp – jam
• 1 cup – mixed fresh fruit (optional)
• 100 g – Cherries

Method:

1. Whip the fresh cream to soft peaks consistency.
2. Slice the cake horizontally into 2 layers.
3. Using a sharp knife, cut the cake to fit the bowl in which the pudding is to be set.
4. Drain the excess syrup from the canned fruits.
5. Make sugar syrup, using one cup of the canned fruit syrup.
6. Add 2 tbsp of the syrup to the jam and blend to a paste.
7. Sprinkle the sugar syrup on the cake strips and divide them into 3 parts.
8. Place a layer of cake in the glass bowl.
9. Next, arrange a layer of one portion of fresh cream.
10. Repeat as before with the remaining cake, fruit and cream.
11. Smoothen out the top layer of cream using a spatula.
12. Garnish with cherries and fresh fruit.
13. Chill and serve when required.

Recipe courtesy of Bridget White