Name: Swiss Baskets
Yield: Serves 6
Ingredients: 200 g/7 oz/scant 1 cup caster sugar, plus extra for the moulds; 200 g/7 oz/generous 1½ cups flour, plus extra for the moulds; 200 g/7 oz/generous ¾ cup butter, plus extra for the moulds; 115 ml/4 fl oz/½ cup whipping cream; 6 candied cherries; 15 g/½ oz/6 long stalks of candied angelica; finely grated zest of 2 lemons; 4 eggs; 2 tbsp redcurrant jelly, pushed through a sieve to remove any bits; 115 g/4 oz/1 cup very finely chopped or crushed pistachio nuts

Preparation info

Serves
6

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

These fun little puddings are another example of Victorian efficiency, as well as of the rise of rather kitsch presentation in the late 19th century. They are based on castle puddings, a recipe for which Avis wrote into her manuscript, but take them to a whole new level. As with the many recipes based on sponge cake, they are intended for the cook who habitually doubles up on his or her baking, in order to have cakes ready-made for a later date. The