Ingredients:

1 small, stale sponge cake
1 large glass of sherry
1 pound of strawberries, cleaned
10 oz. Double cream
1 pint milk
2 eggs
1 oz. Cornflour
1/2 tsp. Vanilla essence

Cut the cake into slices and fit into the bottom of the serving dish. Halve the strawberries and arrange them on top of the sponge cake. Soak the cake with the sherry. Add more strawberries to the top of the sponge cake. Make the custard. Immediately pour the custard over the strawberries and allow to set for 15 minutes. Whip the double cream to a firm consistency and spread over the cold custard. Decorate the edge with cream rosettes and fresh strawberry halves.

Custard

Mix the cornflour and eggs into a bowl with the sugar and vanilla essence. Bring the milk to a boil and quickly mix into the egg mixture. Pour into a saucepan and, whisking, cook for three minutes until thickened. Remove from heat and stir until cool.