Grace's Cookery Book: Puddings

Sultana and Almond Sweet

50g (2 oz) sultanas
50g (2 oz) currants
25g (1 oz) blanched almonds
25g (1 oz) glace cherries
1 tablespoon brandy
juice and grated rind of 1 orange
260ml (half pint) double cream
75g (3 oz) icing sugar
ginger snaps or biscuits

Method

Cut or chop the sultanas, currants and cherries
Mix in the orange rind
Put mixture in a lidded container with the orange juice and brandy
Leave for 12 hours, stirring now and then
Beat cream and icing sugar together
Fold into the mixture
Leave to set in fridge
Sprinkle almonds on top and serve with ginger snaps or biscuits.