2 oz (50 g) glace cherries, halved
angelica
3/4 pint (400 ml) milk
2 eggs
2 tbls (25 g) sugar
2.5 ml (1/2 tsp) vanilla essence
3 trifle sponge cakes (sponge fingers)
about 25 g (1 oz) ratafia biscuits, optional
angelica
3/4 pint (400 ml) milk
2 eggs
2 tbls (25 g) sugar
2.5 ml (1/2 tsp) vanilla essence
3 trifle sponge cakes (sponge fingers)
about 25 g (1 oz) ratafia biscuits, optional
accompaniments
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method
1. Grease a 12.5 cm (5-in) round cake tin and line the bottom with greased greaseproof paper.
2. Put a few cherries and some pieces of angelica on the bottom; when the pudding is turned out these will decorate the top.
3. Heat the milk. Whisk the eggs and sugar and add the milk and vanilla essence, stirring well.
4. Cut the sponge cake into small dice and crumble the ratafias, if used; put both in the tin with the rest of the cherries,
5. strain the eggs and milk over and leave to soak for 1/4 hour.
6. Cover with greased greaseproof paper and steam over gently boiling water for about 1 hour, until set.
7. Turn out on to a serving dish and serve with sabayon or jam sauce
2. Put a few cherries and some pieces of angelica on the bottom; when the pudding is turned out these will decorate the top.
3. Heat the milk. Whisk the eggs and sugar and add the milk and vanilla essence, stirring well.
4. Cut the sponge cake into small dice and crumble the ratafias, if used; put both in the tin with the rest of the cherries,
5. strain the eggs and milk over and leave to soak for 1/4 hour.
6. Cover with greased greaseproof paper and steam over gently boiling water for about 1 hour, until set.
7. Turn out on to a serving dish and serve with sabayon or jam sauce
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