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Castle Baskets

6 castle puddings 4 ounces red currant jelly 3 gills of cream 3 ounces of angelica Juice of 1/2 lemon 2 ounces cocoanut 1 tablespoon sugar Take the castle puddings, which should be a day old, carefully scoop out the middle, roll them in a little jelly then in the cocoanut, so that they are well covered. Whip the cream with the sugar until thick; add the lemon juice and fill the baskets with this. Cut the angelica into long strips, and form the handles to the baskets. Serve cold.