yeah, i think i'd leave out the vanilla essence too and maybe a bit less sugar - all the fruit soaked in the tea would make it sweet enough i'd say
are you anything to peggy ellwood from the lake district? this is her recipe
I can't remember the sugar content now... but, yeah, maybe less. I used that really dark sludgey sugar.
No, never heard of that Peggy one. It was just in some old book that was lying around the gaff that I found. It also had a savage looking Beef Wellington recipe that I always wanted to make, but, the meat was too expensive or something.
EDIT oh yeah, use cold tea... I used to make it a bit strong too.