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THIS WEEK'S RECIPE - no 53

Summer Pudding- serves 4-6
Prep time 30 minutes, cooking time 10-15 minutes
You will need:-
8 oz. Blackcurrants
8 oz raspberries
4 oz redcurrants
4 oz sugar
½ packet raspberry jelly
6-8 slices buttered white bread
Stalk & clean fruit (set aside a few raspberries for decoration) and place in a pan with the sugar; heat slowly to boiling point. Dissolve the jelly in ¼ pint of hot juice (if not enough juice to make ¼ pint, add a little water). Add this to the fruit.
Line a 1½ pint plain mould or pudding basin with bread, removing crusts and placing the buttered side next to the basin. Cut the pieces if necessary so that they fit closely; keep back enough to cover the top of the basin.
Fill the lined mould with the fruit mix, keeping back a little of the juice. Cover with a layer of buttered bread. Put a saucer or plate on top of the pudding and weight it lightly. Leave overnight in the fridge, leaving the laid aside juice in a cool place. Turn pudding out on to a serving dish. Warm the left over juice to liquefy it (if it has set hard), let it cool and pour over the top of the pudding. Decorate with the remaining raspberries.

 

 

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