Flummery
Ingredients
Directions
Cut the sponge cake into thin slices.
Soak the slices in wine and line a deep dish with them.
Make a rich custard and pour it over the cake.
Once cold, frost the top and arrange pieces of firm jelly on top.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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