I’ve suggested using whisky, but Marsala or sherry would also work – or not, as you prefer. You can make it with any appropriate cake – I used leftover walnut cake.
Use apple juice to moisten the sponge if you want it to be alcohol-free.Prep time: 30 minutes, plus chilling time | Cooking time: 40 minutesEightFor the custardFor the apples and blackberriesFor the butterscotchWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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