This is a dessert I made yesterday. It was very nice. Here is the recipe.
Jam sponge Roll – I made one from a packet of Macro gluten free sponge mix, and filled with some apricot jam I had.
1/4 cup sherry
825g can apricot halves, drained
2 x 85g packets raspberry jelly crystals
1 cup boiling water
1 cup cold water
21/4 cups milk
1/3 cup castor sugar
1 teaspoon vanilla essence
1/2 cup gluten free custard powder
1/2 cup milk, extra
Sprinkle sherry over top of sponge roll and cut roll into 2cm pieces. If apricot halves are large cut in half. Cut custard into 2cm pieces. Carefully scatter pieces of sponge roll, custard and apricots over base of deep 23cm round cake pan. Combine jelly crystals and boiling water in bowl, stir until dissolved. Stir in cold water, pour jelly mixture over ingredients in pan, cover surface with plastic wrap. Refrigerate several hours, or until jelly is firm. Turn cake out of pan.
CUSTARD: Lightly grease a 20cm square cake pan. Combine milk, sugar and vanilla essence in saucepan, stir in blended custard powder and extra milk, stir over heat until mixture boils and thickens. Pour custard into prepared pan and cover with plastic wrap if you don’t want a skin to form. Refrigerate until custard is cold.
This can be made with a normal sponge roll, but as I am gluten intolerant I used gluten free ingredients.