Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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,