Recipe from: 9/1/2009 12:00:00 AM

Ingredients 8
Servings 2
Minutes 90


Serving Change
  • 0
    2 x 85 g packets of jelly (1 red and 1 green)
  • 0
    1 x ready-made sponge loaf
  • 420
    1 tin sliced peaches, drained
  • 250
    (1 cup) fresh cream
  • 10
    (2 tsp) castor sugar
  • 1
    (4 cups) ready-made custard
  • 250
    (1 cup) pecan nuts, chopped
  • 0
    1 Flake chocolate


(This delicious chilled dessert is a favourite among the Malays and is always served on Eid Day.
The day before, prepare the jellies in separate bowls according to packet instructions ? the jelly must be firmly set. Slice the sponge cake and arrange the slices along the sides and bottom of a large glass serving bowl (about 30 cm in diameter and 15-20 cm deep). Spread the peaches over the layer of sponge.
Beat the fresh cream with the castor sugar till slightly past soft peak stage. Refrigerate for 15 minutes. Spread half of the custard over the peaches. Scoop all of the green jelly over the custard layer. Spread half of the cream over the green jelly. Directly over this, sprinkle all of the chopped pecan nuts. Spread all of the red jelly over the nuts, then the remaining custard over the red jelly layer. Lastly, use a fork to spread the remaining cream evenly over the top. Sprinkle with crushed Flake and refrigerate for at least 5 hours before serving.


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