2. 120 g (4 oz) sifted castor sugar. 7. 30 g (1 oz) glace cherries.
3. 30 g (1 oz) stale sponge cake crumbs. 8. 8 g (1/4 oz) cornflour.
4. 30 g (1 oz) candied peel finely chopped. 9. 1 egg white.
5. 2 eggs. 10. 1 teaspoon brandy.
Cream butter and sugar and add the two well-beaten eggs, crumbs, cornflour, cherries and peel. Then add the brandy and stiffly beaten egg white. Line some patty tins with the short crust pastry, put about a teaspoon of the filling into each. Bake in a fairly hot oven for 15 minutes, temperature 200 to 230 C (400 to 450 F), until well risen and firm to the touch. Turn out and cool on a wire tray.
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