1 – 22 cm (8-1/2 inch) sponge cake, cut into 1.2 cm thick slices
½ cup sugar
½ cup cornstarch
2 ½ cups milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chocolate sprinkles
1 cup chopped pecans
½ cup maraschino cherries, chopped
Chocolate sauce (optional)
Method: Cut cake into 1.2 cm (1/2 inch) slices. Place a layer of cake slices at the bottom of a 22cm (8-1/2 inch) cake pan. Set aside.
Combine sugar and cornstarch in a saucepan. Heat over medium heat. Add milk gradually and cook, stirring, until mixture comes to a boil and thickens. Remove from heat.
Stir in vanilla and cinnamon. Pour half the pudding over the sliced cake. Scatter over this half the chocolate and half the pecans. Add another layer of cake, then add the rest of the pudding and remaining chocolate and pecans. Top with cherries. Refrigerate.
Serve cold on chilled plates with chocolate sauce, if desired. Serves 6