Hedgehog Tipsy Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This eighteenth-century recipe is more sophisticated.


  • 1 large madeira or sponge cake or 8 small sponge cakes
  • ½ bottle sweet sherry or marsala or madeira or


Cut the cake to an oval shape roughly representing a hedgehog. Use a separate piece for the head and stick it on at one end at the bottom with apricot jam. If separate sponge cakes are used, build up and stick together with apricot jam. Cut out a cup in the middle of the back. Reserve the piece of sponge to replace later and fill the cup with wine. Pour more wine all over. Place in the refriger