Line a buttered flan ring with good Short Paste. Fill it with stoned fresh cherries when in season or well drained canned cherries; in either case the cherries should previously be sprinkled with spiced sugar.
Place in a basin,
Cover the cherries with this mixture filling it to the top of the flan then cook in a moderate oven. Allow to cool.
Brush the surface with redcurrant jelly then glaze it with some rum-flavoured water icing.
© 1903 All rights reserved. Published by Taylor and Francis.