Cardinal Pudding

• 1 (10-ounce) commercial angel food cake
• About 1/4 cup red currant jelly
• 1/4 cup whole blanched almonds
• 1/4 cup chopped citron
• 1 cup red wine
• 3/4 cup sugar, divided
• 4 cups milk, divided
• 3 eggs, beaten
• 2 1/2 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Split cake in half crosswise. Spread cut side of bottom half of cake with jelly; cover with cut side of top. Press almonds and citron randomly into top of cake.
2. Transfer cake to a trifle or other decorative bowl; pour wine evenly over prepared cake. Cover and refrigerate overnight.
3. Combine 1/2 cup sugar and 3 cups milk in top of a double boiler. Place over boiling water, stirring until sugar dissolves.
4. Combine remaining 1/4 cup sugar, 1 cup milk, eggs, flour, and soda in a medium mixing bowl. Gradually add to milk mixture in top of double boiler, stirring constantly. Cook over boiling water, stirring constantly, 20 minutes or until mixture thickens and coats a metal spoon. Stir in vanilla. Remove from heat, and cool.
5. Pour custard over prepared cake in bowl. Chill thoroughly before serving.

cake, red currant, whole blanched almonds, citron, red wine, sugar, milk, eggs, flour, baking soda, vanilla

Taken from www.myrecipes.com/recipe/cardinal-pudding (may not work)