Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 6 oz. (180 g.) butter
  • 4 oz. (120


Grease and line a tin (about 8 inches, 20 cm.) with greaseproof paper. Cream the butter and sugar, beat in the eggs, add the flour, little by little, beating all the time, and pour in the brandy and sherry