(original recipe below)

1lb golden sponge

2 eggs separated

1/3 cup milk

2 tablespoons cocoa

1/3 lb butter

1/4 lb butter

1/4 lb castor sugar

1 tablespoon rum or 2

Cream

Grated chocolate

Chopped toasted almonds

Method:

Take a 6" bowl & line with sponge, splitting sponge into 3 & leaving enough for lid, cook egg yolks with milk & cocoa with double boiler till thickened.

Cool.

Cream butter & sugar & add to the custard mix, thoroughly & add rum & beaten egg whites. Put into mould & cover with lid of sponge. Chill in fridge for at least 12 hours with a slight weight on top. Turn out & decorate with cream, grated chocolate & almonds.