Hedgehog

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.

However, this Edwardian recipe gives a prune mould for the hedgehog, standing on a green jelly, which is piled with whipped cream for snow.

Ingredients

  • 1 lb. k.) prunes
  • ½ lb. (240 g.) blanched almonds
  • 1 lemon jelly
  • 1 lime jelly
  • ½ pint (3 dl.) double cream

Method

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 ¾ pint (9 dl.). Stir in the prunes and leave to set. When nearly set make up the green jelly and reserve. When the lemon jelly is quite stiff, turn it out on a flat dish and stick it all over with the almonds, each split into 2 or 3 narrow strips; leave one end near the bottom without almonds, to represent the head. Pour the half-set green jelly all round and put the dish back in the refrigerator. Just before serving, cover most of the green jelly with the cream whipped with a little sugar, to represent snow on grass.

,