The secret to making this dessert REALLY good is Bird’s Custard. Don’t use
pudding- it will be yucky. It is a powder that you mix with milk and sugar,
cook to boiling and let set in the fridge. You can find it in the
“International Food” aisle (the product is English) or with the pudding in the baking aisle.
4 cups milk, of that take out 4 Tbsp milk to mix with:
4 Tbsp Birds Custard Powder
4 Tbsp Sugar
1 store bought pound cake (or you can get a box mix and bake a fresh one)
1 large can pears drained (try to leave out any unripe pears better to use
the soft ones)
About 6 Tbsp raspberry jam
1-2 cups of Heavy Cream depending on how decadent you want this dessert to
be
Powdered sugar for whipping cream to taste
A small container of fresh raspberries to garnish
Follow the directions on the container to make the custard and let set (I
would give it at least a few hours). Whip the heavy cream and set aside in
the fridge.
If you have a pretty glass bowl you can arrange things and layer them
however you want so it looks nice from the side of the bowl. Slice the pound
cake and spread raspberry jam over the slices. My mom does it this way:
Around the side of your glass dish alternate cake (jam side out) and pears.
Fill in the bowl with the custard.
If you are like me and have no such thing in your kitchen any deep bowl will
do and just cube the cake (once you have spread jam over the slices) and cut
up the pears into bite size pieces. Alternate cake, custard, pears till your
bowl is filled.
Then, no matter which way you did it. Cover the dessert with your whipped
cream and top with your fresh raspberries
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