Cherry Crisp Recipe
Cherry Crisp Recipe with Rich Tea Biscuits, Butter, Honey, Cherries and Orange Jelly
INGREDIENTS
14 Rich Tea Biscuits
2 oz (50g) Butter
2 level tablespoons Honey
Fresh or canned Cherries
1/2 an Orange Jelly
METHOD
Have ready a 7 inch (180mm) sandwich tin lined with waxed paper or foil. Crush the biscuits. Heat up the butter and honey gently together until melted. Mix in the biscuit crumbs and press into the prepared tin to form a pie case. Leave to cool for 2 hours. Make up the 1/2 pint (300ml) jelly and leave to cool. Loosen the case carefully, remove from the tin and put on a flat serving dish. Arrange the cherries in the flan case. When the jelly thickens, spoon over and leave to set.
Based on the Cherry Crisp Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).