A very popular traditional dish because it was ornamental and representational, and the split almonds delicious with the jelly and cream. In the earliest recipes hedgehogs were made with ground almonds, eggs, sugar and butter, so that the resulting paste was almost like marzipan and could be modelled to a hedgehog shape, stuck with blanched almonds and surrounded either by a rich cream or a jelly.
The prunes should be soaked, sweetened, stewed, stoned and cut in quarters. Reserve the juice.
Make up the lemon jelly in an oval mould using the prune juice made up with water to
©1975 The Estate of Elizabeth Ayrton