ONE SMALL PINEAPPLE
ONE TIN STEWED FRUITS
500g WHIPPED CREAM
TWO CUPS CUSTARD
200g CADJU
400g SPONGE CAKE
STRAWBERRY JAM
CHERRIES AND AND OTHER FRUITS TO DECORATE.

FIRST TAKE A DISH AND BUTTER IT, THEN CUT THE SPONGE CAKE INTO TWO, PLACE ONE HALF IN THE BOWL, FOK IT AND APPLY JAM, USE THE OTHER HALF TO COVER IT.

STEW THE PINEAPPLE, TAKE AROUND FIVE TABLESPPONS OF STEWED PINEAPPLE AND PLACE ON TOP OF THE CAKE, THEN PLACE THE CUSTARD ON TOP, USE THE TIN OF FRUITS OVER IT.

APPLY THE CREAM OVER IT (KEEP A CONSIDERABLE AMOUNT FOR THE FINAL TOUCH). ROAST THE CADJU SLIGHTLY AND SPRINKLE ON THE CREAM, FINALLY USE THE BALANCE PINEAPPLE.

PUT IT IN THE FRIDGE FOR AROUND 2 HOURS. FINALLY PUT THE BALANCE CREAM, IF DESIRED USE CHERRIES, STRAWBERRIES AND CADJU.

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