Toasted Madeira cake with cinnamon custard & raspberries

• 200g bought Madeira cake, cut into 1.5cm-thick slices
• 1 tablespoon flaked almonds
• 1 x 500g ctn Pauls Premium vanilla custard
• 1 teaspoon ground cinnamon
• 150g frozen raspberries, just thawed
• Icing sugar mixture, to dust

Energy 1603kJ	Fat saturated 9.00g
Fat Total 17.00g	Carbohydrate sugars 32.00g
Carbohydrate Total 46.00g	Dietary Fibre 3.00g
Protein 10.00g	Cholesterol 51.00mg
Sodium 324.51mg

All nutrition values are per serve.

1. Step 1

   Preheat grill on high. Place cake slices on a baking tray. Cook under grill for 2-3 minutes each side or until toasted. Place almonds on a baking tray and cook under grill for 1 minute or until toasted.

2. Step 2

   Meanwhile, combine the custard and cinnamon in a medium bowl.

3. Step 3

   Place the cake slices on serving plates. Top with custard, raspberries and almonds. Dust with icing sugar to serve.