Cherry Sponge Charlotte
|Glace cherries||2 Ounce, halved (50 Gram)|
|Angelica||1 Ounce, cut up, each part wrapped in cheesecloth (25 Gram)|
|Stoned raisins||1 Ounce (25 Gram, Large)|
|Sherry||90 Milliliter (6 Tablespoon)|
|Eggs||3 , beaten|
|Caster sugar||2 Ounce (50 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Single cream||5 Fluid Ounce (142 Milliliter Carton)|
Butter a 600-ml (1-pint) charlotte tin or 12.5-cm (5-in) cake tin.
Arrange the cherries on the bottom with the angelica and raisins.
Trim off the rounded ends of the boudoir biscuits and reserve.
Dip the biscuits in the sherry, and arrange them round the sides of the tin so that they fit snugly together.
Put the remaining trimmings in the prepared tin.
Whisk the sugar and eggs together in a bowl until light and creamy.
Warm the milk and cream in a saucepan almost to boiling point and whisk it into the eggs and sugar; add any remaining sherry.
Pour the custard into the prepared tin, allow to stand for about 5 minutes, then cover with a piece of buttered foil.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the pudding on the trivet, put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure slowly.
Allow pudding to stand for a short while before turning it out on to a hot dish.