Home › Sweets › Angelica and Glacé Cherries

Angelica and Glacé Cherries

Blanch the almonds, peel and shred them finely, and put them on a baking-tin, and bake them to a fawn colour in a slow oven.

Butter a plain Charlotte mould, sprinkle the inside with shredded almonds, and fill up with small pieces of sponge cake or Genoese cakecrumbs.

Dissolve the sugar in the coffee, let it cool, beat the eggs and add them to the cream and the maraschino liquor; mix them thoroughly, and strain into the mould. Put the remainder of the shredded almonds on the top, cover the mould with a piece of buttered paper, and stand it in a stewpan with enough boiling water to come half up the mould.

Steam it for about two hours. Let it cool, and when set turn it out on a round dish.

Warm up the marmalade with a little water , and sugar, strain it, and mask the pudding with it. Ornament the top and sides with little strips of angelica and glacé cherries cut in half. Keep it on the ice until it is required for table.