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Christmas has arrived at Audley End House and Mrs Crocombe is hard at work on a sweet dish for a quiet family luncheon, ideal for the busy festive season when she has many other culinary plates to spin. With layers of swiss roll and macaroon biscuits soaked in wine sauce and all topped with custard, there's a lot to love about this festive treat.

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INGREDIENTS
00:41 For this recipe, you will need...
• 1 Swiss roll or small sponge cake
• 250g almond macaroons
• ½ uk pint / 300ml redcurrant jelly
• ½ uk pint / 200ml sherry
• ½ uk pt / 300ml raisin wine
• 2 tbsp caster sugar
• Custard (made with 6 egg yolks, 1 uk pt / 600ml milk, sugar to taste and
• 3 tbsp custard powder or cornflour)
• Blanched almonds, to decorate

METHOD
01:04 Cut your Swiss roll into slices, laying them to line your serving dish
02:17 Add the maracoons on top of the cake layer
02:38 Make a wine sauce by heating the redcurrant jelly, sherry, raisin wine and a little sugar until the sugar has melted, then bringing to the boil
03:45 Pour the wine sauce over the cake and maracoon layers and leave it to soak
04:14 Spoon the thickened custard onto the top and spread it out
05:16 Decorate using blanched almonds, angelica or candied (edible!) flowers
05:54 "And there we are..."

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