Felicity Cloake’s ” perfect” version.
Ingredients
- butter to grease
- Half a loaf of slightly stale good quality white bread, crusts removed
- 225 g redcurrants
- 675 g raspberries
- 2–3 tbsp caster sugar
- 1 tsp rosewater
Servings:
Instructions
- Line a pudding basin or deep bowl (about 1 litre capacity) with bread, cutting it so it fits snugly with no gaps. Cut a lid.
- Put the fruit in a small pan with the sugar, 2 tbsp water and rosewater and heat gently to simmering point – don't stir unless absolutely necessary to avoid crushing the fruit. Taste and add more sugar if necessary.
- Pour the hot fruit and most of the syrup into the basin and top with the lid of bread, reserving any excess fruit or syrup for serving. Put a plate on top of the basin, pressing into it, and weight down with a tin or similar.
- When cool, refrigerate overnight before turning out and serving with extra syrup (useful for covering any pale patches) and plenty of cream.
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