A dessert not to be trifled with

This year, we decided to opt for a retro classic in the Salford Kitchen to follow Christmas dinner, instead of Christmas pudding. Layers of peaches and raspberries and vegan jelly, homemade sponge soaked with sherry and fruit juice, topped with homemade vanilla custard, whipped cream and flaked almonds. The recipes for the sponges and custard…