PRINJULATA RECIPE

For the sponge, if you don’t want to use sponge fingers or bought cake 200 grms self-raising flour 200 grms castor sugar 4 eggs Vanilla essence and grated lemon peel, no pith, to taste

For the filling

100 grms of chopped pine nuts, roasted if you like. 100 grms of glace cherries – 50 grms chopped, 50 halved And/or 50 grms of candied peel 2 heaped tbsp of icing sugar 250 grms of butter or margarine 250 ml of double cream 200ml condensed milk. 1tbsp each of vermouth and whisky 50 grms of melted chocolate and some grated chocolate Angelica and extra nuts for decorating

To make sponge

If you are making the sponge, heat the oven to 220 C Beat the eggs, sugar, half vanilla essence and lemon rind until it becomes a smooth mixture. Fold in the flour, pour the mixture into a greased tin and bake for about 25. Test with a skewer to check that it is cooked.

To make prinjulata

Break the sponge into small pieces and put in a large bowl. Drizzle over the whisky and add most of the pine nuts, cherries and candied fruit and grated chocolate, as liked. Beat margarine and sugar into a smooth mixture then mix in the condensed milk and the rest of the vanilla essence. Add to the sponge mixture and beat together with a mixer until it can be formed into a dome. Use a pudding basin if you like.

To decorate

Completely cover the dome with whipped cream, thickened with a little topping mix if necessary and decorate with halved cherries, piped chocolate, angelica and nuts however you like. Refrigerate before serving.