Cherry Custard Cake - cooking recipe

Ingredients

1/2 cup milk
3/4 cup cream, plus extra, whipped, to serve
4 None large egg yolks
1/2 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1 tsp vanilla extract
1 lb ready-made sponge cake
2 cups cherries, pitted, plus extra, to serve

Preparation

Combine milk and cream in a small saucepan. Heat on medium until almost boiling.
In a medium bowl, whisk yolks, sugar, flour, cornstarch and vanilla together until thick and pale. Gradually whisk in hot milk until combined. Return to saucepan.
Cook custard, stirring, over medium heat for 2-3 mins, until boiling and thickened. Reduce heat to low and simmer for 1 min. Allow to cool slightly.
Meanwhile, line a deep 4 x 8 inch loaf pan with plastic wrap. Cut sponge into 4 horizontal slices. Cut half the sponge to fit the base and sides of the pan. Arrange in place trimming to fit, using excess to fill any gaps.
Pour half the custard into cake case. Scatter cherries over. Pour remaining custard over. Cover with remaining sponge cake, trimming to fit. Fold over excess plastic wrap to cover.
Top with a tray and weigh down with small cans. Chill overnight, or until set.
Invert cake on to serving plate and remove plastic wrap. Cut into slices and serve with cherries and cream.