By Keith Floyd
A Spanish version of knickerbocker glory.
Carefully remove the caramel custard from its mould and pop on to a serving plate or into a bowl — or, for that matter, into the bottom of a tall glass. Cover with scoops of ice cream — whatever you like, or whatever you have — chocolate, pistachio, strawberry or vanilla. Pile on some fruit, smother with cream and pop a cherry on top.