Won third prize in the Sunday Times New Recipe Contest (reference)
Ingredients:
Preserved cherries
Sponge cakes
some acid jam (e.g. plum or quince)
some sweet jam (e.g strawberry))
1 pint (600 mls) custard
Method:
Line the bottom of a buttered pie dish with slices of sponge-cake and on this put a layer of cherries
Place another layer of sponge on top, spread with acid jam and top with another layer of cherries
Repeat Step 3 but with sweet jam and continue repeating both steps until the dish is nearly full taking care to make sure the acid and sweet jams are in alternating layers.
Prepare custard and pour gently over top so as not to disturb the contents and let stand ¼ hour
Bake in a moderate oven until nicely set and either serve hot from dish or if serving cold, it should be turned out.
This pudding, though a little expensive, is extremely rich and nice.
Submitted by Miss Edith M. See, 137 Sewell-street, East Fremantle