INGREDIENTS to make 6 :-
2 |
eggs |
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50 |
g |
2 |
oz |
castor sugar |
||
50 |
g |
2 |
oz |
self raising flour |
||
1 |
dessertspoon |
warm water |
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jam or lemon curd |
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desiccated coconut |
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3 |
glacé cherries |
METHOD :-
Break the eggs into a bowl and whisk lightly.
Add the sugar, then whisk well until thick and creamy, almost white in colour, and treble the volume.
Sieve the flour and fold lightly into the mixture with the water.
Grease dariole moulds or patty tins and half fill with the mixture.
Bake at Gas mark 7 / 425oF. / 210oC. (190oC. for fan oven) for about 8 minutes
When cold, coat with jam or lemon curd and roll in desiccated coconut.
Decorate with halved glacé cherries.