Ingredients

• 70g/3oz raspberry jam
• 225g/8oz madeira cake
• sliced
• 200g/7oz fresh raspberries
• 150ml/5fl oz madeira wine
• 570ml/1 pint milk
• 1 vanilla pod split
• 50g/1¾oz caster sugar
• 6 egg yolks
• 2 oranges
• zest only
• 400ml/14fl oz double cream
• 25g/1oz toasted flaked almonds

Directions

• Spread the jam over the slices of madeira cake and place in the bottom of a large glass dish
• or divide evenly between six tall glasses.
• Pour the madiera over the cake and sprinkle the fresh raspberries evenly over the top.
• To make the custard
• bring the milk to the boil with the split vanilla pod. In a separate bowl mix the sugar with the egg yolks.
• Once the milk is boiling
• pour onto the egg mixture and return to the pan. Return to the heat and stir until it coats the back of a wooden spoon (do not allow the mixture to boil or it will curdle). Pass through a sieve
• add the orange zest and allow to cool. Pour over the Madeira cake and raspberries.
• Whip the double cream. Pipe or spread the double cream over the top.
• Refrigerate overnight
• and sprinkle with the toasted flaked almonds just before serving.