Ingredients

• 4 oz. butter or margarine
• 4 oz. caster sugar
• 2 eggs
• 4 oz. self-raising flour
• a few drops vanilla essence
• a little milk
• 4 rounded tablespoons redcurrant jelly, warmed
• 1 level tablespoon desiccated coconut
• 6 glacé cherries, halved

Method

1. Grease and flour 12 dariole moulds (or prepare the number you have and bake in batches).
2. Cream fat and sugar together until light and fluffy.
3. Beat in the eggs, one at a time, beating well after each addition.
4. Sift flour and lightly fold into mixture with a metal spoon, adding vanilla essence and enough milk to form a soft dropping consistency.
5. Half-fill moulds with mixture.
6. Cook in a moderately hot oven (Mark 5 — 190°C — 375°F) for 15 minutes until risen, golden brown and centres spring back when lightly pressed with a finger.
7. Leave to cool in tins for 5 minutes, then turn out on to a wire rack to cool. Trim bases if necessary so cakes will stand up.
8. Warm redcurrant jelly in a saucepan. Spear one cake at a time with a fork and brush all over with warm redcurrant jelly, then coat in coconut.
9. Put half a glacé cherry on top of each. Place in paper cases if liked.

Notes