Waste not want not, I made fancies and used the off cuts of sponge cake for trifle 🍰🍨
1 cup sugar
2 cups Self raising flour
2 teaspoons Baking powder
Bake for 20 min in a lined greased square baking tin
Melt apricot jam in pan add little water until smooth.
Cut fancies 4×4 cm squares OR cut out with round cookie cutter
Dip side in jam mixture and roll in fine coconut.
Pipe fresh cream on top and add any fruit filling in centre.
Drizzle with melted choc.
Layer sponge cake in bowl drizzled with canned peaches syrup.
Add 2 colours prepared jellies and custard.
Pipe with whipped fresh cream.
Add canned peach slices, kiwi fruit and flaked almonds.
Prepared, tried and tested by: Feriel Sonday