For 8-10 portions you need:

 For coating:

1 oz. melted butter
2 oz. biscuits - sweet or semi-sweet

  For filling:

1 1/2 lb. cottage cheese
1 oz. butter
3 medium-sized eggs
6 oz. castor sugar
4 level tablespoons custard powder
squeeze lemon juice

 For topping:

1/2 pint double cream or evaporated milk
6 glace cherries
32 blanched almonds
 

1. Brush sides and bottom of tin with butter and coat with coarsely crushed biscuits.
2. Sieve cottage cheese, blend with rest of ingredients until smooth. Spread into the tin, levelling the top.
3. Bake for time and temperature given.
4. Allow to cool in the oven, in an electric oven which holds the heat for a little time,
   have the door open a little — the cake will not sink if cooked slowly like
   this but tends to fall if cooled suddenly.
5. When cold top with whipped cream or whipped evaporated milk
   and groups of 'daisies' made with the glace cherries and toasted blanched almonds.

 Oven temperature: very moderate - 350°F -Gas Mark 3-4.
 Oven position: centre

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