1 lb. lady fingers
1/2 lb. shelled almonds
1/2 lb. crystallised cherries
1 pint hot milk
1/2 cup sugar
1 lb. macaroons
1 pint sherry wine
2 tablespoons flour
1 quart cream, whipped stiff
1 egg
Method: Soak the macaroons in the wine. Blanch and chop the almonds, not too finely. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk, and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in halves. Add the custard, macaroons, cream, putting cherries all through the bowl. Pile cream on the top and decorate with cherries.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.
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