2 stale sponge layers
1/2 c. sherry
3 c. milk
1/3 c. sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 tbsp. chopped candied cherries
2 tbsp. slivered, toasted almonds

Break cake into about 12 pieces and arrange in serving bowl. Pour sherry over cake and chill several hours or overnight. Scald milk in top of double boiler. Mix together sugar, salt and eggs. Add scalded milk very slowly, stirring constantly. Return to double boiler. Cook over boiling water until mixture thickens slightly and will coat lack of spoon, about 5 minutes. Cool. Add vanilla. Chill. Pour 3/4 of custard over cake. Chill several hours before serving, pour remaining custard over pudding when ready to serve. Garnish with cherries and almonds. Serves 6.