Sponge jelly cake floating in a pan of cold custard.

Make the sponge cake No. 281 and bake on jelly-cake pans, put two together with fruit jelly between. Make boiled custard, No. 136, put in a tin milk pan when cold and the cake in it. Have a cup of cream in a large bowl, flavored with vanilla. Serve spoonfuls of the cake and custard, and whip up the cream and serve a spoonful on top for a finish.