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Ingredients
700g
(1½lb) Prepared Cheshire Fruit (Apples,
Apricots, Blackberries, Cranberries, Pears, Plums)
110g (4oz) Sugar
6-8 Large Slices Bread, crusts removed
5-6 tbsp Water
Fresh Fruit or Mint Sprigs
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Method
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Wash and
prepare any combination of the fruit.
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Stew gently
in the water and sugar until soft but retain their shape.
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Remove from
the heat and allow to cool slightly.
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Cut a round
of bread, to fit the base of a 1.1 litre (2 pint) pudding basin.
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Cut the
bread into fingers and line the sides of the basin with them,
overlapping slightly.
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Carefully
pour the fruit into the prepared basin, retaining 3 tablespoons of the
liquid.
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Shake the
basin slightly to ensure the fruit fills to bowl.
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Cut the
remaining bread to form a lid and cover the fruit.
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Cover with
kitchen foil, then place a saucer plate or saucer that just fits
inside the bowl and place a weight on top.
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Allow to
cool.
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Place in
the refrigerator and chill overnight.
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To serve,
run a knife round the edge of the basin to loosen.
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Invert on
to a serving dish.
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Pour the
reserved liquid over the pudding. Garnish with fresh fruit and sprigs
of mint.
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Serve with
cream.
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