6-8 Slices of Stale Sponge or Cake
2 Tablespoons Lemon Curd
6 Bananas
2 Tablespoons Lemon Juice
2 Tablespoons Chelsea White Sugar
4 Prepared Pineapple Jellies
300m Prepared Dairy Custard
300ml Cream, whipped
4 Tablespoons Toasted Flaked Almonds

1 : Arrange sufficient slices of sponges on bottom of bowl. Spread lemon curd over slices.
2 : Puree bananas, lemon juice and Chelsea White Sugar in blender or food processor.
3 : Lightly spread banana mixture over sponge cake.
4 : Place jellies in a bowl and lightly fork. Top banana mixture with jelly.
5 : Lightly stir in whipped cream to custard and spoon over jelly.
6 : Refrigerate until needed.