4 oz (100 g) Ratafias or Sponge Fingers or sponge cake
4 tbsp (60 ml) sweet sherry
35 g (1 1/4 oz) arrowroot
2 cups (500 ml) milk
1.25 ml (1/4 tsp) vanilla essence
pinch of salt
2 - 3 tbsp (30 - 45 ml) caster sugar (superfine granulated)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
4 tbsp (60 ml) sweet sherry
35 g (1 1/4 oz) arrowroot
2 cups (500 ml) milk
1.25 ml (1/4 tsp) vanilla essence
pinch of salt
2 - 3 tbsp (30 - 45 ml) caster sugar (superfine granulated)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
decoration
2 tsp (10 ml) flaked almonds
4 glace cherries, halved
4 glace cherries, halved
accompaniments
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method
1. Break the biscuits or cake into small pieces 'and place on the base of a glass dish or individual dishes. Pour over the sherry.
2. Put the arrowroot in a bowl and mix to a paste with a little of the milk.
3. Mix the remaining milk with the vanilla essence and salt in a heavy bottomed saucepan. Bring to the boil, then pour on to the blended paste, stirring briskly to prevent the formation of lumps.
4. Return the mixture to the clean saucepan and heat until it thickens and boils, stirring all the time.
5. Stir in the caster sugar until dissolved. Remove the pan from the heat, cover the surface of the mixture with greased greaseproof paper to prevent the formation of a skin, and set aside until cold.
6. Stir the lemon rind and juice into the cold arrowroot mixture.
7. In a bowl, whip the cream until soft peaks form, then stir lightly into the pudding mixture.
8. Pour over the soaked biscuits and refrigerate for about 2 hours to set.
9. Decorate with nuts and cherries
2. Put the arrowroot in a bowl and mix to a paste with a little of the milk.
3. Mix the remaining milk with the vanilla essence and salt in a heavy bottomed saucepan. Bring to the boil, then pour on to the blended paste, stirring briskly to prevent the formation of lumps.
4. Return the mixture to the clean saucepan and heat until it thickens and boils, stirring all the time.
5. Stir in the caster sugar until dissolved. Remove the pan from the heat, cover the surface of the mixture with greased greaseproof paper to prevent the formation of a skin, and set aside until cold.
6. Stir the lemon rind and juice into the cold arrowroot mixture.
7. In a bowl, whip the cream until soft peaks form, then stir lightly into the pudding mixture.
8. Pour over the soaked biscuits and refrigerate for about 2 hours to set.
9. Decorate with nuts and cherries
serving amount
serves 4 to 6
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