Almond and nectarine delights Recipe | Spur Sauces

Ingredients

• 80 g orange jelly
• 250 ml boiled water
• 60 ml (¼ cup) cooking oil
• 200 ml (¾ cup) light brown sugar
• 1 extra-large egg
• 3 ml (½ tsp) almond essence
• 250 ml (1 cup) cake flour
• 5 ml (1 tsp) baking powder
• 1 ml (pinch) salt
• 45 ml (3 Tbsp) Spur Salad & French Fry Dressing
• 45 ml (3 Tbsp) milk
• 375 ml (1½ cups) ready-made custard
• 4 nectarines, sliced
• Toasted almond flakes