A long-term favourite of mine, first learnt on Guide camp, and developed over the many long years since…


  • 1 small Madeira cake
  • Fruit dessert sauce (I recommend raspberry)
  • 1 tin of fruit (boysenberries work well)
  • 1 carton of custard (you can even use the low-fat variety!)
  • 4 individual servings of pre-made jelly (with fruit if you like)


Cut the cake into cubes about 1.5 cm on each side.  Put a layer of the cubes in the bottom of a large bowl.

Drizzle the fruit sauce over the cake, so it’s about half covered.

Now scatter about two dessert spoons of the tinned fruit, over the top.

Cut the pre-made jelly into rough cubes, and put in about one serving on this layer, so that you can’t see the cake anymore.

Cover with custard.

Now add another layer each of cake, sauce, fruit, jelly and custard.  Repeat until you have used all ingredients, or the bowl is full!

For most delicious results, allow to stand while you prepare and eat your main meal – this allows the fruit sauce and custard to soak into the cake – mmmm delicious!

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