• 12 individual sponge cakes (approx.) 2–4 oz. sugar according to sweetness of fruit
• 1½–2 lb.

Choose a 1½ pt. pudding basin or charlotte or soufflé mould. Cut sponge cakes into inch-wide fingers for lining the sides, and triangles for lining the base. Cook the selected fruit, with the least possible amount of water, until pulped; and sweeten to tast. Pour into the lined moul