|
Ingredients
|
Quantity
|
|
Stale bread
|
|
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Dried apricot or prunes
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450gms
|
|
Sugar
|
15gms
|
Soak fruit overnight. Stew with sugar. Stone fruits. Line a
pint pudding basin with bread leaving no space. Fill with hot fruit, reserve
juice, cover with bread, put a saucer with a weight on top. Leave overnight or
for several hours. Turn out and pour fruit juice over. Serve with custard.
