Published Saturday, 08 August, 2009 by fifi
Cut sponge in slices and arrange on the bottom of a medium sized glass bowl. Cover with juice from tinned fruit until sponge soaked. Drain rest of fruit and layer over sponge. Cover with custard and then whipped or very thick cream. Crumble chocolate flake over the top. Chill for 30 mins and serve.
Vegetable Ribbon Pasta: Vegetarian Healthy Pasta Dish for 70pence https://t.co/u0isFnsa0Y
prawns koliwada: crispy and yummy recipe https://t.co/APG1vwdWja
chicken salad: fruity twist on a classic https://t.co/kwZ46UPsaZ