Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.


24-26 soft sponge fingers
6 oz. caster sugar
2 level tbsp cornflour
½ pint double cream
½ pint milk
2 oz. unsweetened chocolate
2 egg yolks
1 oz. butter
1 level tsp gelatine
2 tsp water
toasted flaked almonds for decoration


Line a loaf tin 7 in. by 5 in. with a strip of non-stick paper. Arrange some sponge fingers to cover the base and sides.

In a saucepan blend together the sugar and cornflour. Gradually stir in the milk and ¼ pint cream.

Break chocolate into pieces, add to the milk, bring slowly to the boil. Stir all the time. Boil gently for 2-3 mins, stirring. Cool for a few mins, beat in egg yolks.

Return to heat, cook 1 min. Beat in butter.

Sprinkle gelatine over 2 tsp water, stir into chocolate mixture. Cool, stirring occasionally. When beginning to thicken, pour half the mixture over the sponge fingers.

Cover with another layer of sponge fingers. Spoon over remainder of chocolate mixture. Cut sponge fingers level with chocolate mixture. Use bits to place over chocolate in a final layer.

Leave overnight in the refrigerator. To serve, turn out on a flat dish.

Whip rest of cream. Cover the top of the cake with cream and strew with almonds.