2 tablespoons crème de cassis or blackcurrant cordial
1 tablespoon water
250 g (8 oz) shop-bought Madeira cake, cubed
500 g (1lb) pot fresh vanilla custard
300 ml (1/2 pint) double cream
25 g (1 oz) toasted flaked almonds
Place the blueberries, sugar, cassis or cordial and measurement water in a small saucepan and cook over a low heat, stirring, until the sugar has dissolved. Cook gently for 2–3 minutes until the berries start to burst, then pour into a bowl and chill for 10 minutes.
Divide the cake between 6 glasses and spoon over the blueberries and their juice. Spoon the custard over the tops.
Lightly whip the cream with a hand-held electric whisk in a bowl until it forms soft peaks, then spoon over custard. Decorate with the extra blueberries and toasted almonds. Serve immediately or chill until ready to serve.