The look on his face when I used posh fresh custard rather than Bird’s...well, let’s just say that I’m amazed I ever made it to becoming Mrs CC!
Leave it overnight to firm up and then, one day before serving slice it into three, place a layer in the tin and add the custard. Place another layer of sponge on top then back in the fridge to set.
250g unsalted butter, at room temperature
220g caster sugar
1 teaspoon vanilla extract
300g self raising flour
1 pint of powdered custard – made up as per the instructions on the pot (you can’t use fresh custard as it won’t set and hold its shape like Bird’s)
1 tin of fruit cocktail (in fruit juice, not syrup)
1 packet of jelly – made up as per the instructions on the packet