Ingredients

1 single 8 or 9" sponge
Jam (raspberry, straberry or other red berry)
1/2 cup of sherry + 1 extra desertspoon of sheery for custard
Sliced fruit (Bananas or peaches or tinned fruit salad)
Whipped cream
Crushed/chopped nuts

PREVIOUSLY MADE-UP
1 bowl of green jelly and
1 bowl of red jelly
Or other jellies of your favorite flavour/colour

Custard
1 pint of made or bought variety

Method

Roughly break sponge into 1 1/2" square pieces about.
Arrange sponge pieces in glass bowl (10" x 3" deep).
Spread sponge generaously with jam.
Sprinkle over with sherry and allow to stand.
Make up 1 pint of custard and add 1 desertspoon of sherry
Arrange fruit over sponge.
Whilst custard is warm, pour over the sponge and fruit.
Refrigerate until quite cold.
When cold decorate top with jelly, whipped cream & nuts.

Serves 6 to 10

Sourced from: the Ladies Social Committee "recipes of the International Luncheon" Melbourne Cup Day 3rd November, 1970, pg. 22