Bake the sponge at 180°C for 30–35 mins until golden
Make the icing by mixing 500g icing sugar with 5-6 tsp water
Top the sponge with the icing and lots of edible confetti strands
Make the pink custard by adding a little squeeze of pink gel colouring to 1 tub of Waitrose fresh Devonshire custard
Cut the sponge into squares and pour the warm pink custard over the top
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