A Whim-Wham

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A delicious name (probably referring to its very high alcohol content) for an absolutely delicious and very quickly made eighteenth-century trifle.


  • 18 sponge fingers, broken in halves
  • ¼ pint ( dl.) fairly sweet sherry


Fry the almonds in the butter until just biscuit colour. Throw the sugar over them, shake, and turn on to a plate to cool. They will have a toffee coating.

Put the sponge fingers in a large bowl about half an hour before you start dinner, and pour the sherry and brandy and orange juice over. Leave to soak while you eat (do not prepare it too early, or the alcohol is partly lost, and the