• sponge
  • 125 g butter (room temperature)
  • 125 g caster sugar
  • 2 large eggs
  • 135 g self-raising flour
  • 500 g mixed berries (frozen)
  • 150 g caster sugar
  • 2 leaves of Gelatine
  • 300 ml juice (from the cooked berries)
  • sweet sherry to taste


  • Put all the ingredients into a bowl and beat until smooth. Then transfer into an 10” cake tin and bake for 20-30 minutes at 175C
  • Cool on wire tray. If preferred you can use a shop bought Madeira cake.
  • Jelly:
  • Place the berries and sugar in a heat-proof bowl, cover with cling film and place over a pot of simmering water.
  • Remove after 30 minutes and strain through muslin (use can also use a clean cotton or linen tea towel).Don’t squeeze the cloth as this will make the jelly cloudy. Allow the juice to cool slightly until it is warm to the touch.
  • Soak the gelatine in cold water, after a few minutes the leaves will become soft, then squeeze off the excess water. Add the gelatine to the juice liquid.