This recipe takes the very best of a classic recipe and incorporates some beautiful local summer flavours.
| 6 Serve | 12 Serve |
|
150 Grams Sponge Cake 400 Gram Tinned Peaches 600 Grams Pack Whipping Cream 170 Grams Raspberry Jelly 3 Each Nectarines 40 Gram Custard Powder 3.5 cups milk (pantry) 4 tablespoons sugar 1 tablespoons Davidson plum powder |
300 Grams Sponge Cake 800 Gram Tinned Peaches 1200 Grams Pack Whipping Cream 340 Grams Raspberry Jelly 6 Each Nectarines 80 Gram Custard Powder 7 cups milk (pantry) 8 tablespoons sugar 2 tablespoons Davidson plum powder |