• For the custard:

  • 500 ml milk
  • 30 grams Kerrygold Pure Irish Salted Butter
  • 2 Large eggs
  • 25ml flour
  • 50ml cornflour
  • 125 ml sugar
  • 10 ml vanilla essence
  • 5 ml cinnamon
  • For the sponge cake:

  • 4 eggs
  • 310 ml castor sugar
  • 250 ml milk
  • 90 g Kerrygold Pure Irish Salted Butter
  • 5 ml vanilla essence
  • 500 ml cake flour
  • 15 ml baking powder
  • Other:

  • 125 Milk to soak cake
  • Strawberries (sliced)
  • Cinnamon to dust


Recipe by @southafricahalaal

For the custard:

  1. Add butter, milk and cinnamon to a saucepan. Place over medium heat and bring to a boil. Remove from heat.
  2. Mix flour, cornflour, sugar, vanilla essence in a separate bowl. Add eggs and whisk till smooth.
  3. Add the flour mixture to the milk mixture. Whisk and ensure that there are no lumps.
  4. Place the saucepan back on the stove. Stir constantly until it thickens and starts to bubble.
  5. Remove from heat.

For the sponge cake:

  1. Preheat oven to 180 degree Celsius.
  2. Beat eggs and sugar together until light and creamy.
  3. Sift cake flour and baking powder together into above mixture.
  4. Heat milk and butter together but do not boil. Add vanilla essence. Add to above.
  5. Pour into a baking tin and bake for 25-30.

To layer: 

  1. Cut cake into cubes. Soak in milk and place at the bottom of the bowl.
  2. Cover with a layer of strawberries then a layer of custard.
  3. Repeat. End off with a layer of custard and dust with cinnamon.
  4. Chill until ready to be served.

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