LITCHI PUDDING
Ingredients:
Sponge fingers or thin slices of sponge, or any other plain cake
500g peeled, stoned and sliced litchis, soaked in brandy overnight
300 ml cream, whipped
Method:
Line deep mould or pyrex dish with sponge fingers or 2 layers of thinly-cut sponge or plain cake to form a shell about 12mm thick.
Fold brandied litchis into stiffly whipped cream.
Fill mould with the mixture and chill until ready.
DATE: January 1981
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