| 1 | Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. |
| 2 | Place fruit in large trifle bowl and add an ample quantity of sherry. |
| 3 | Leave for twenty-four hours to soak in the refrigerator. |
| 4 | Preheat oven to 350 °F. |
| 5 | Cream butter and sugar until light and fluffy. |
| 6 | Add eggs and about 2 t of flour and beat. |
| 7 | Fold in rest of flour. |
| 8 | Bake in 7-inch square tin for 25-30 mins until brown. |
| 9 | Let cool. |
| 10 | Slice into fingers and arrange on top of fruit. |
| 11 | More sherry may be added at this point. |
| 12 | Pour one large glass of sherry. |
| 13 | Mix eggs and add all ingredients to small bowl. |
| 14 | Place bowl in pan of simmering water. |
| 15 | Stir continuously with wooden spoon, sipping sherry, until custard thickens. |
| 16 | This takes about ten minutes. |
| 17 | Pour custard on top of sponge. |
| 18 | Chill in fridge. |
| 19 | Whip cream until stiff and smooth over top of custard. |
| 20 | Arrange almonds decoratively. |
| 21 | Notes: * the title says it all -- this recipe is my own invention. |
| 22 | : difficulty: moderate : time: 1 hour preparation, 1 day waiting, 10 minutes cooking. |
| 23 | : precision: no need to measure. |
| 24 | : angi lamb : department of computer science, university of york, uk : ukc!minster!angi : |
