1 pack of raspberry jelly (or any flavour of your choice)
3 heaped tbsp of vanilla custard
4 heaped tbsp sugar (or to taste)
500 ml whole milk
1/4 tsp grated nutmeg
1 pound plain sponge cake, cut into slices
Few tbsp condensed milk
Prepare the jelly as per instructions on the packet and cool.
Arrange the cake slices at the bottom of the dish / individual serving bowls as may be desired.
Pour condensed milk on the cake layer and spread well.
When jelly is cooled, pour on top of the cake layer and allow to set.
Boil the milk, add sugar and grated nutmeg and simmer.
Make a paste of the custard powder and add into the milk.
Stir continuously till the custard thickens.
Layer the custard onto the jelly and set.
Refrigerate and serve cool.
Simple Layered Pudding