Servings:

6 approx.

Level of difficulty:

Intermediate

Ingredients

150ml.Rum
100grms.Raisins
100grms.Chopped nuts.
100grms.Butter
100grmsCaster Sugar
4 Eggs.
1-1/2 Pkts Sponge Bricks
(if 8 to a pkt.)

Method

1. Soak the raisins in the rum overnight ready for assembling the sweet the next day.2Line a 2lb loaf tin with cling film or foil.3.Cut the sponge bricks into fingers.
4.Cream together the butter and sugar and then beat in the egg yolks, one at a time, beating well after each addition.
5..Whip egg whites until stiff and then fold into the butter mixture.
6..Cover the bottom of the tin with a layer of sponge fingers and sprinkle with the rum.
7.Spoon over some of the cream filling and then sprinkle with the nuts and raisins.
8.Repeat the process building up layers until all of the ingredients have been used up.
9. Fold over the clingfilm/foil and press down with a weight of some kind.
10.Chill very well in the fridge or store in freezer for up to 4weeks.
11. When ready to serve, invert onto a serving plate and decorate with glace cherries cream and angelica.
12. Serve with some single cream.