2 x 85g packets port wine jelly crystals
2 cups boiling water
1 cup thickened cream
500g tub premium vanilla custard
1/2 x 800g dark fruit cake, cut into 2cm cubes
2 tablespoons brandy (optional, see note 1)
400g cherries, pitted
Extra cherries, to serve
Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 400ml cold water. Cover. Refrigerate for 2 hours or until just beginning to set (it should have a thick, syrupy consistency).
Using an electric mixer, beat cream until soft peaks form. Add custard. Gently stir until just combined.
Arrange cake in a 12 cup-capacity bowl. Drizzle with brandy, if using. Spoon over half the jelly, then half the custard. Top with cherries and remaining jelly, then remaining custard. Cover. Refrigerate overnight.