1 Pint Full Fat Milk
2-3 tablespoon Custard Powder
2-3 tablespoon Sugar
METHOD FOR CUSTARD
1. Add the sugar and custard powder in a bowl and mix
2. Next add 2-3 tablespoons milk to it and mix to a smooth paste
3. Heat the rest of the milk
4. Add the paste to the milk and cook till custard thickens up
5. Remove off heat and allow to cool
INGREDIENTS FOR DESSERT
1 Pack Plain Sponge Cake
1 Can Peaches in syrup
1 Cup Flaked Almonds
1 Pack Full Fat Cream Cheese ( I used Philadelphia)
1 Tablespoons Icing Sugar
2 Cup Raspberries
1 Bar Chocolate
METHOD FOR DESSERT
1. Slice the cake and line in a serving dish in a single layer
2. Pour over the peaches and the syrup on the cake layer
3. Sprinkle with flaked almonds
4. Whip cheese with icing sugar till smooth
5. Whip the custard till smooth and then add the raspberries to it and mix well, crushing some as you mix - keep few aside to decorate the top
6. Lightly fold the cream cheese into the custard
7. Spread the mixture on top of the Peaches layer and smooth the top
8. Grate chocolate over
9. Sprinkle with flaked Almonds, scatter pecans and raspberries
10. Leave in fridge till ready to serve
