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Red fruit pudding with cream

Recipe from: 11/11/1998 12:00:00 AM
Ingredients 6
Servings 6


  • 2
    red berries (fresh or frozen and thawed raspberries, strawberries, redcurrants)
  • 90
    castor sugar
  • 30
  • 60
    cold water
  • 10
    slivered blanched almonds
  • 125
    thin cream


Hull fresh berries. Soak in water for a few moments, drain thoroughly and, if using strawberries, wash them well. Place in a saucepan, cover and simmer over low heat, shaking pan from time to time, until tender. Add sugar and gradually reduce berry liquid. Mix cornflour to a smooth paste with water and stir into berries. Heat through for 1 to 2 minutes to allow cornflour to cook. Remove, cool and purée. Pour into an attractive bowl and, when starting to set, sprinkle with blanched almonds. Serve well chilled, in wide-brimmed soup bowls, accompanied by cream.

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