I first made this at a demonstration I did in London on ‘a typical New Zealand Christmas meal’, when I tried to think of a way to make such a rich cake appealing in a hot New Zealand summer. I really fell for it and have made it many times since. It’s a good way to serve Christmas cake in disguise and is best served really chilled.
Place a deep roasting dish in the centre of the oven, place the glasses in the dish and fill with enough hot water to come
To serve, pile raspberries and almonds on the custards and serve with a jug of runny cream.
© 2003 Peter Gordon. All rights reserved.