100WC Week 5 - Light & Moist

It was a hot, sweltering afternoon with a jam-packed restaurant waiting impatiently. The Chef of the world famous 'Roules' restaurant was under immense pressure. The meat and the vegetables all had to be simmered to perfection. The main problem was the dessert. Sponge pudding and custard, simple yet effective.

"Make sure the sponge is light and moist!" screamed the chef trying to make himself heard above the clattering of plates and dishes. Quickly he whisked, stirred and prepared the custard. As the first dish was served, silence descended on the restaurant. You could hear a pin drop. The spoon enters the customers mouth and the custard tasted like...