Cranberry and fruit layer
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Slices of day-old bread | |
| 1½ | pounds | Fruit |
| 5 | fluid ounce | Water |
| Sugar to taste | ||
| 7 | ounces | Jar cranberry sauce |
Directions
Cut the crusts off the bread. Prepare and cook the fruit with the water and sugar to taste. Add the cranberry sauce just before the end of the cooking period, blend well. Strain the fruit, reserve 5 fl oz/150 ml ofthe juice.
Place a layer of fruit at the bottom of the basin, add a layer ofbread, then more fiuit with a little juice. Fill the basin like this, ending with the bread. Place a small saucer and heavy weight over the top of the pudding and stand for at least 12 hours. Turn out and serve with any fruit juice left and cream or ice-creaxn or custard.
Variation
The pudding can be made in the more usual way by lining the basin with bread, filling the cavity with the fruit and a little juice then covering the filling with more bread. Add the weight and allow to stand, as left.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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