Trinidad Tipsy Pudding

• 4 pieces sponge cakes, rounds
• 800 g fresh fruit, of choice (or 1 can fruit)
• 1/2 - 1 cup rum
• 1/2 cup fruit juice
• 1 pint custard
• 1 (9 g) packet strawberry Jell-O gelatin dessert
• 1 (9 g) packet lime Jell-O gelatin
• 1 cup raisins

1. soak raisins in 1/2 cup of rum and wait until they plump up.
2. make up red jello, pour into a square dish , place into fridge to set.
3. make up other color jello, pour into a square dish place in fridge to set.
4. put 1 cake round at base of a round glass bowl.
5. cut 2 other cake rounds in half, and line sides of glass bowl.
6. sprinkle rest of rum over cake base & sides.
7. chop fresh fruit of choice.
8. put layer of fruit on base cake.
9. sprinkle some of the rum soaked raisins on top.
10. pour on some firm cold custard.
11. layer last round of cake on top.
12. layer rest of fruit & raisins on top.
13. pour on rest of cold custard on top.
14. when set , cut jello into medium size squares.
15. place jello squares on top.
16. Add few bits of fruit for decoration or whipped cream.
17. put into fridge to chill.
18. BEST SERVED NEXT DAY.

sponge cakes, fresh fruit, rum, fruit juice, custard, packet, packet, raisins

Taken from www.food.com/recipe/trinidad-tipsy-pudding-246310 (may not work)