Queen Mab’s Pudding

4 oz of caster sugar
1 oz of gelatine
1 pint of milk
half pint of double cream
6 egg yolks
2 oz of glace or dried cherries
1 oz candied citron peel chopped
half tsp of vanilla extract or almond extract

Method

Soak the gelatine in the milk for 30 minutes. Stir over a low heat until gelatine dissolves.
Add the sugar and stir until dissolved.
Take off the heat, let it cool slightly, add the egg yolks and cream.
Stir over the heat until mixture thickens. Do not let it boil.
Let it cool. Add the cherries, peel and extract. Stir until it starts to set.
Pour into a mould previously rinsed with cold water.
Leave to set.