A new Doctor? Luckily, I've come prepared.

Fish fingers...

... with custard!

OK, so they're not actually fish fingers.

I bought a sponge cake and cut it into fish finger sized chunks. I then spread apricot jam over each one, and rolled them in a mixture of ground almonds and crushed ginger biscuits. (Biscuits = cookies if you're American.)

I found you need to chill them for a while to make the coating firm enough to handle, otherwise it just squishes around or slides off when you try to pick them up. It maybe depends on what kind of jam you use though.

Here's where I got the idea: http://www.domesticsluttery.com/2013/11/let-her-eat-cake-fish-finger-custard.html