Note: This is a sort of Bakewell Pudding.
Line a greased cake tin with short crust.
Cream 4 tablespoonfuls of sugar with 2 egg yolks.
Beat in 6 tablespoonfuls of flour and 1 large glass of milk, and stir over a gentle heat until it thickens into a heavy cream.
Cook for 1 minute, let it cool, flavouring with 1 or 2 tablespoonfuls of liqueur.
Now stir into this mixture 2 02.
of ground almonds, 1 egg, 4 tablespoonfuls of melted butter, 3 tablespoonfuls of caster sugar, 2 oz.
of raisins and the same quantity of chopped preserved fruit.
Fill the pastry-lined cake tin with this cream.
Bake in a moderate oven for about 20 minutes.
Turn it out of the tin and let it cool on a wire rack.
Then ice it with the following mixture: Ten tablespoonfuls of sifted icing sugar, well beaten with the white of an egg and 1 tablespoonful of liqueur like that in the cake.
It should be well beaten.