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 A pudding served at high table in Cambridge colleges, described by ‘New Statesman’ as “perhaps the most establishment of trifles”. Sponge fingers, some spread with raspberry jam and some with apricot jam, crumbled biscuit over, soaked in sherry. Whipped cream with sugar and brandy on top, decorated with cherries, strips of angelica and almonds with top pointing outwards. (Cambridgeshire Country Recipes by Pippa Gomar.)  |
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