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 Baked sponge pudding with glace cherries, angelica, rum (or sherry) and coffee flavouring mixed-in.  Original Receipt from J.SalmonBelvoir House Pudding 4oz butter 4oz caster sugar 2 eggs, beaten 4oz flour 1/2 teaspoonful baking powder Pinch of salt 2oz glace cherries, chopped 1/2 oz angelica, chopped 1 tablespoon coffee essence or 2 tablespoons cold black coffee 2 tablespoons rum or sherry Set oven to 350ºF or Mark 4. In a bowl, cream the butter until soft then add the sugar, mixing until light and fluffy. Beat in the eggs a little at a time. Sift the flour, baking powder and salt together, and fold into the mixture. Mix the cherries and angelica together and stir in, with the coffee and alcohol. Turn into a 11/2 to 2 pint dish or tin, bake for 35-40 minutes, covering the top with foil if it browns too quickly. Turn out and serve with sherry-flavoured whipped cream or custard. Serves 4  |
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