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Red Berrie Pudding


1 x 500g. packet frozen summer berries
1 tbsp cornflour
1oz./25g. caster sugar
2 tbsp water

  • For the Pastry:

    .8oz/225g. self-raising flour
    Pinch of salt
    4 oz./100g. low fat vegetarian suet
    Grated rind of 1 lemon
    pt/ 150ml. milk and water mixed


    Place the frozen summer berries corn flour caster sugar and water together in a large pan and bring the mixture slowly to the boil
    Simmer for about 8 mins. stirring occasionally ,
    Preheat the oven to gas 5, 375'F, 190'C and place a roasting tin half full of water in the oven
    Grease four 8fl. oz/250ml pudding moulds.Sift flour and salt stir in suet and lemon rind , add milk and water mixture and stir to a soft but not sticky dough,
    divide into four, roll each portion on a lightly floured surface to a circle large enough to line each mould
    Cut a quarter from each and use three quarter portions to line moulds
    Divide the fruit between the moulds , dampen the pastry rims with water
    Roll remaining pieces of dough to make lids and pinch the edges to seal
    Place moulds in the roasting tin and bake for 40 minutes
    Turn onto individual serving plates dust with icing sugar and serve with custard

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