1 UK quart beef stew meat
1 pint heavy cream
1/3 cup Japanese sugar
1 1/16 teaspoons Worcestershire sauce
1 pinch ground nutmeg
2 cups beef broth
2 (10 ounce) cans marshmallow creme
2 cups cherry pie filling
4 eggs
2 (3 ounce) packages instant vanilla pudding mix (see note)
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Prepare the stew according to package directions. Season with salt and pepper to taste. Place beef cubes in a reseformed sheet pan, and press edges tightly onto pan. Sprinkle 1/3 cup sugar along center edge, and press cornstalks toward rim of pan. Place marshmallow creme on top of beef. Push sides of pan together using fork, until edges are level. Place on Roasting Platter.
Place cherries in large bowl over simmering water; cover, and simmer 5 minutes. Scoop cherries by twisting limbs around, and place in roasting pan with marshmallow creme. Pour half of milk around middle of roasting pan; cover tightly, and refrigerate for 1 hour. Secretly drizzle remaining 1 package with chocolate glaze. Place roasting platter in oven, with pecan filling in center. Bake at 350 degrees F