Vegetarian Fruit Alcohol Pudding Dessert England
40 Sponge Fingers
fl.oz. Double Cream
x 225g/8oz jar Blackcurrant Jam
1. Top, tail and wash the blackcurrants and
place in a bowl with the caster sugar.
2. In a bowl, mix together the Kirsch and
water. Quickly dip the sponge fingers, one
at a time, in the Kirsch and water, without soaking them, and use to line a
loose bottomed cake tin. You will probably need
8 for the base and about 20 for the
sides. Place the side ones upright and trim off any extra bits that come above
the top of the tin.
3. Whip the cream with the icing sugar until
stiff then fill the lined cake tin with alternate
layers of blackcurrant jam, sponge fingers, sugared blackcurrants
(reserving some for decoration) and whipped
4. Cover the tin with a weighted plate and
chill for 12 hours or overnight.
5. To serve, turn the charlotte out onto a serving
plate and decorate with cream.
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