Ingredients

• 3 large ready-made Madeira cakes
• 150ml/5fl oz brandy
• 250ml/9fl oz fresh orange juice
• 180g/6oz butter
• softened
• 180g/6oz sugar
• 180g/6oz ground almonds
• 180ml/6oz double cream
• whipped until stiff peaks form when the whisk is removed
• 400g/14oz frozen raspberries
• thawed
• 75g/2¾oz icing sugar
• 100ml/3½fl oz peach schnapps
• 225g/8oz fresh raspberries
• double cream
• whipped until soft peaks form when the whisk is removed

Directions

• Line a 1.5 litre/2 pints 13fl oz round-bottomed bowl/basin with cling film.
• Trim the crusts from the Madeira cake and cut into thin slices.
• Place the brandy and orange juice into a bowl and mix well.
• Dip the cake slices into the fruit juice and brandy mixture
• then use to line the inside of the basin until all the inside is covered. You should have some cake left over to finish the pudding later.
• Place the butter and sugar into a clean bowl and beat together until completely combined.
• Add the almonds
• a little at a time (be careful so the mix doesn't split)
• mixing continuously.
• Fold in the whipped cream
• then add the thawed raspberries.
• Add the mixture to the inside of the cake-lined bowl.
• Cover with the remaining cake slices and place into the fridge to chill overnight.
• Sieve the icing sugar into a bowl and add the schnapps. Add the fresh raspberries and leave to macerate for at least one hour.
• To serve
• carefully turn the cake out onto a large plate and gently remove the cling film.
• Cut out generous wedges of the cake and place onto plates. Spoon the macerated fruit alongside and add a dollop of cream.