1 Sponge cake, diced
½ Brown Sugar
500 ml Cream
½ cup Chocolate
2 tbsp Vanilla essence
½ cup Currants
½ cup Raisins
½ cup Slivered Almonds
½ cup Port
Whisk the eggs, cream, brown sugar and vanilla essence in a large mixing bowl.
Add the diced sponge, chocolate, raisins, currants, slithered almonds and port to the mixing bowl and gently fold together.
Leave to rest over night (or for a minimum of 1 hour).
Bake in a tray at 180C for 20 minutes, then cover with foil and bake for another 20 minutes or until firm on the inside.
To serve finish with a generous amount of cream.