Ingredients
Full cream cheese 8oz, 200g
Castor Sugar 3 oz, 75g
Melted unsalted butter 3 oz, 75g
Chopped Hazelnuts 2 oz, 50g
Candied Peel 1 oz, 25g
Glacé Cherries- chopped 2 oz, 50g
Crystallised Ginger chopped 2 oz, 50g
Grated rind and juice 2 oranges and 1 oz lemon
Sponge for lining etc
Gelatine, ½ , 10ml
Cream- double or whipping, ¼pt , 125ml

Method
Beat the cream cheese with the sugar and melted butter. (Preferably in a mixer with a K beater).
Stir in the nuts, peal, ginger, cherries, grated rinds of orange and lemon.
Slice the sponge. Put slices on the bottom of a two pint (1 litre) basin.
Spoon  a layer of cream mixture then another layer of sponge.
Dilute the juice of the fruit to ¾  pt ( 500 ml) with hot water.
Dissolve the gelatine in a cup with 2 tablespoonfuls of very hot water and stir into juice.
Strain the juice over the mixture in the bowl making sure it gets down the side to the bottom.
When set turn out onto a plate and cover with whipped cream.
 
Hide from children  (aged 0-80 years) until required.