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Lychee Pudding

2 sponge fingers or other plain cake
2 cups peeled, de-seeded and sliced lychees, soaked in brandy overnight 1 cup whipped cream

Line a deep mold or glass dish with sponge fingers, or 2 layers of thinly cut sponge or plain cake to form a shell about 1/2" thick. Fold brandied lychees into stiffly whipped cream. Fill mold with mixture and chill until ready.

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