1 can (approximately 15 oz / 425 g) canned peaches, drained and sectioned
1 Boiled Custard (prepared separately, quantity sufficient to cover layers)
Instructions
1. Prepare a batch of Boiled Custard in advance and allow it to cool slightly or fully, per that recipe's instructions.
2. Arrange alternating layers of sliced stale cake and sections of canned peaches in a glass serving dish (approximately 8–10 inches / 20–25 cm in diameter, or a deep bowl of equivalent volume).
3. Pour the prepared Boiled Custard evenly over the layered cake and peaches, ensuring the custard seeps down through the layers. The custard should visibly pool around and coat the fruit and cake.
4. Chill the assembled dish in the refrigerator for at least 1 hour, until the custard is fully set and cold throughout (it should not slosh when the dish is gently tilted).
5. Variant — Banana Custard: substitute fresh sliced bananas for the canned peaches. Assemble and chill in the same manner.
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