An early nineteenth-century recipe, very light but hot and alcoholic; much liked by gentlemen to end a good dinner after a day’s hunting. It can be made in one large fireproof bowl or in several small soufflé dishes.
Heat the sherry to just below boiling point with the cinnamon, orange juice and rind. Add the sponge biscuits and set aside.
Beat the eggs with the sugar, salt, currants and butter. Stir well into the sherry mixture and pour into the well-greased bowl or dishes. Cover lightly with foil and stand in a baking tin containing about
©1980 The Estate of Elizabeth Ayrton