• 1 sponge cake
• Jam
• fruit of your choice
• 1/4 cup sherry
• 3/4 pint egg custard (3/4 pint milk, 3 eggs, 1 1/5 tbsp. sugar)
• whipping cream

1. Trim the cake, cut in half and spread with jam
2. Cut into small cubes and place in large glass bowl
3. Strain the fruit and add to the cake
4. Pour over the sherry and enough fruit juice to moisten (not soak) the cake
5. Let it stand overnight
6. Make the custard by beating the eggs and sugar, stir in the milk and then cook stirring constantly until the custard thickens (it should not boil)
7. Pour the custard over the base and allow to become cold before covering with whipped cream

Sponge Cake

• 1 cup flour
• 1 tsp. baking powder
• pinch of salt
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• a little milk

1. Cream butter and sugar
2. Add beaten eggs gradually and beat well
3. Add sifted dry ingredients gradually and if the mixture becomes stiff add a little milk
4. Bake in a 9″ cake tin at 350 for 20-30 minutes
5. When it is cooked the cake springs back if you press lightly
6. For trifle the cake can be made a day or two in advance

1. Cream 1/2 cup shortening with 1 cup sugar
2. Add 1 well-beaten egg, 2 tbsp. milk, 1/2 tsp vanilla (beaten together until light and fluffy)
3. Mix together 1 3/4 cup flour, 2 tsp. baking powder, 1/2 tsp salt
4. Add to egg mixture
5. Cook for 6-8 minutes

• 1 pint milk
• 5 tsp. sugar
• 2 tsp. flour
• 2 tsp. cornflour
• salt
• 2 eggs (separated)
• cinnamon (and sticks)
• lump of butter

1. Put 3/4 pint milk in saucepan with cinnamon sticks, lump of butter on low heat
2. Mix flour, cornflour, sugar in a bowl, 1/4 pint of milk to make a smooth paste
3. Pour warm milk in, stirring, put it back on heat, bring to the boil for a few minutes
4. Add egg yolks (beat them in).  Beat the egg whites and stir them into the custard
5. Fill pastry case and sprinkle with cinnamon