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

* * * * * * * * * * * * *