Spread one half of the Victoria sponge with raspberry jam and the other with apricot jam. Cut each into 4 and put into a dish in which they will just fit, alternating raspberry with apricot. Pour over the brandy and sweet sherry, and leave to macerate for 2 hours.
Make a custard by bringing the milk to the boil and pouring it over the egg yolks beaten with the caster sugar, whisking. Pu