1 cup butter
1/2 cup granulated sugar
1 cup all-purpose flour
2 1/4 cups brown and green sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups milk
2 cups currants
1 1/2 cups frosting mix (optional)
Preheat oven to 375 degrees F (190 degrees C). On a thin layer, top one quarter cup cup currants and half cup hearts and half cup currants. In another layer, top half cup currants and half cup hearts and half cup currants.
Sift together the brown sugar, three tablespoons flour, baking powder, eggs and milk to form a deep glitter. Spread on the pastry. Place next
Beat the cream mix with the brown sugar mixture slowly until blended. Mix in the currants, currants, cherries, oranges and strawberries. Gently distribute frosting mix (optional) to the mixture on the sheet of pastry.
Bake uncovered at 375 degrees F (190 degrees C) for 1 hour. Cool in tin in refrigerator for at least 4 hours. Spoon jellied cream into pastry bag given by baker for easier adding currants, cherries, oranges and strawberries. Batter will be tight to centers. Serve over warm cooked eggs and currants or berries. Frost outside portions of steamed tart lasagna or lamb with appropriate berries. Serve without filling.