1 cup white sugar
1/3 cup of butter
1 cup seeded raisins (minced)
1/2 cup walnuts chopped
4 tablespoons milk
4 eggs

Cream butter and sugar, add well beaten yolks then milk.  Beat whites stiffly, fold in, add raisins, nuts.

Line muffin tins with a rich pastry and fill with above mixture.  Bake in a quick oven until a delicate brown shade.   Serve cold with a topping of whipped cream and a cherry.  May be served as a luncheon dessert.