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ratafia
ratafee
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ratafia
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The recipe for Bakewell Pudding given by Eliza Acton was essentially a rich custard of egg yolks, butter, sugar, and flavouring - ratafia is suggested - poured over a layer of mixed jams an inch thick and baked.
If I can get them, I also like the addition of ratafia or amaretti biscuits soaked with the sponge for texture and that almond flavour.
Very narrow flutes are called ratafias - after ratafia , a concoction popular in the mid 18th century.
Among these are ‘Lynn’ glasses, and ratafia glasses which for some reason have also escaped the attention of the forger.
Very small almond biscuits are still manufactured under the name of ‘ ratafias ’.
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