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Jubilee Pudding

Ingredients.

One pint of Claret Jelly.

A gill of whipped Cream.

Quarter of an ounce of Gelatine.

Half an ounce of Preserved Cherries.

Half an ounce of Angelica.

Half an ounce of Preserved Ginger.

Half an ounce of Preserved Apricot.

Set a mould thickly with claret jelly. Whip the cream very stiffly and stir in the fruits chopped up, the gelatine melted, and the castor sugar. Fill in the centre of the mould with the whipped cream and fruits. Turn it out and serve with whipped cream round if liked; this will require a little more cream than the half pint for the centre, and can be left out or not according to taste.