oil for greasing glace cherries angelica
1/4 cup (25 g) 1 oz flaked almonds
3 slices plain cake or trifle sponges,
crumbed
4 almond macaroons,
crumbed
12 Ratafias
2 eggs
scant 1/2 (us) cup (100 ml) single cream
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (60 ml) sherry
1/4 cup (25 g) 1 oz flaked almonds
3 slices plain cake or trifle sponges,
crumbed
4 almond macaroons,
crumbed
12 Ratafias
2 eggs
scant 1/2 (us) cup (100 ml) single cream
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (60 ml) sherry
accompaniments
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method
1. Grease a 13 cm/5 inch round cake tin and line the base with oiled greaseproof paper.
2. Cut the cherries and angelica into small shapes and arrange in a pattern on the base of the cake tin.
3. Spread out the almonds on a baking sheet and place under a hot grill for a few minutes until browned.
4. Shake the sheet from time to time and watch the nuts carefully as they will readily scorch.
5. Use the almonds to decorate the sides of the greased cake tin.
6. Mix the cake and macaroon crumbs with the ratafias in a mixing bowl.
7. In a second bowl, combine the eggs, cream and sugar. Mix lightly, then stir in the milk.
8. Strain on to the crumb mixture and add the sherry. Stir, then leave to stand for 1 hour.
9. Meanwhile prepare a steamer or half fill a large saucepan with water and bring to the boil.
10. Stir the pudding mixture again, making sure the ratafias are properly soaked.
11. Spoon the mixture into the prepared cake tin, taking care not to spoil the decoration.
12. Cover with greased greaseproof paper or foil' and secure with string.
13. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
14. The water should come halfway up the sides of the tin.
15. Cover the pan tightly and steam the pudding over gently simmering water for 1 - 1 1/4 hours.
16. Remove the cooked pudding from the steamer, leave to stand for 5 - 10 minutes at room temperature to firm up, then turn out on to a warmed serving plate. Peel off the lining paper.
17. Serve hot with thickened fruit sauce or cold with whipped cream.
2. Cut the cherries and angelica into small shapes and arrange in a pattern on the base of the cake tin.
3. Spread out the almonds on a baking sheet and place under a hot grill for a few minutes until browned.
4. Shake the sheet from time to time and watch the nuts carefully as they will readily scorch.
5. Use the almonds to decorate the sides of the greased cake tin.
6. Mix the cake and macaroon crumbs with the ratafias in a mixing bowl.
7. In a second bowl, combine the eggs, cream and sugar. Mix lightly, then stir in the milk.
8. Strain on to the crumb mixture and add the sherry. Stir, then leave to stand for 1 hour.
9. Meanwhile prepare a steamer or half fill a large saucepan with water and bring to the boil.
10. Stir the pudding mixture again, making sure the ratafias are properly soaked.
11. Spoon the mixture into the prepared cake tin, taking care not to spoil the decoration.
12. Cover with greased greaseproof paper or foil' and secure with string.
13. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
14. The water should come halfway up the sides of the tin.
15. Cover the pan tightly and steam the pudding over gently simmering water for 1 - 1 1/4 hours.
16. Remove the cooked pudding from the steamer, leave to stand for 5 - 10 minutes at room temperature to firm up, then turn out on to a warmed serving plate. Peel off the lining paper.
17. Serve hot with thickened fruit sauce or cold with whipped cream.
serving amount
serves 4
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