Photo: Eiliv Sonas Aceron
Ingredients
- 2 pints of milk
- 1/2 pint of the milk boiling hot
- 9 stale sponge cakes
Directions
1
9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of Allinson cornflour, sugar to taste, a few drops of almond essence. Halve the sponge cakes, spread them with jam, arrange them in a buttered mould, and soak them with 1/2 pint of the milk boiling hot. Boil the rest of the milk and thicken it with the cornflour as for blancmange; flavour with the essence and sugar; pour the mixture over the sponge cakes, and turn all out when cold.
By T. R. Allinson ·
Recipe sourced from
gutenberg