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This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

for the custard

1 litre (1 3/4 pint) 1 quart pudding basin and some baking parchment (wax paper), both greased with Dairy free margarine
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1. Sift the flours and baking powder together in a bowl.

2. In a food processor, mix the margarine, almonds, eggs, juice, vanilla extract and Amaretto until smooth.

3. Quickly blend the flours into this mixture.

4. Scrape into the greased pudding basin. Cover with the greased paper and secure with string around the top, making a handle to remove the basin from the pan later.

5. Half-fill a saucepan with boiling water and simmer the pudding for 1 hour until firm.

6. Lift the basin out of the pan and leave to cool.

7. Turn out the sponge and cut it into thin slices.

to make the custard.

1. Mix the egg yolks, cornflour (comstarch), vanilla extract and Amaretto together with the soya cream and coconut cream.

2. Cook very gently in a non-stick pan, stirring all the time, until it comes to the boil.

3. Immediately remove the pan from the heat and allow to cool, stirring occasionally.

4. Use a pretty glass bowl and arrange a layer of sponge slices around the base and sides, sprinkle with extra Amaretto di Saronno liqueur.

5. Spread all over with three quarters of the jam (jelly) and then put the bananas on the bottom.

6. Pour over half of the custard. Cover with the remaining sponge and spread the rest of the jam (jelly) over the sponge and top with all the raspberries.

7. Cover with the remaining custard, sprinkle with the crumbled Amaretto di Saronno biscuits (cookies), and chill until needed.

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