500 g (1 lb) cream cheese
100 g (4 oz) butter, softened
125 g (5 oz) caster sugar
142 ml (5 fl oz) carton soured cream
50 g (2 oz) glace cherries, washed
150 g (6 oz) blanched whole almonds
50 g (2 oz) mixed peel
200 g (8 oz) raisins
100 g (4 oz) butter, softened
125 g (5 oz) caster sugar
142 ml (5 fl oz) carton soured cream
50 g (2 oz) glace cherries, washed
150 g (6 oz) blanched whole almonds
50 g (2 oz) mixed peel
200 g (8 oz) raisins
method
1. Place the cheese, butter, sugar, soured cream and cherries in the processor bowl and process until smooth.
2. Fold in the nuts, peel and raisins.
3. Spoon mixture into a dampened 14 litre (2 1/2 pint) deep ring mould. Cover with greaseproof paper and weights.
4. Chill overnight until firm.
5. To serve, partially immerse the mould in a bowl of hot water. Run a knife around the edge and turn onto a serving plate. Chill for 1 hour.
6. Decorate with whipped cream and cherries and angelica if required.
2. Fold in the nuts, peel and raisins.
3. Spoon mixture into a dampened 14 litre (2 1/2 pint) deep ring mould. Cover with greaseproof paper and weights.
4. Chill overnight until firm.
5. To serve, partially immerse the mould in a bowl of hot water. Run a knife around the edge and turn onto a serving plate. Chill for 1 hour.
6. Decorate with whipped cream and cherries and angelica if required.
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