REDWALL RECIPES

MOSSFLOWER AUTUMN FRUIT PUDDING (served with cream) INGREDIENTS 1/2lb (225g) each of raspberries, blackberries one small sliced loaf (white or brown) six large tablespoons of honey METHOD Put raspberries and blackberries in a heavy saucepan with the honey and bring to the boil slowly. Simmer gently for about ten minutes. Meanwhile cut crusts from the loaf and line a pudding basin completely with the slices leaving no gaps. When the fruit is just cooked, spoon it into the bowl inside the bread lining. Then top it with the remaining bread, covering it completely. Put a heavy dish on top of the pudding and put it in a cool place for 24 hours. When ready to serve, gently turn the pudding out of the dish, slice and serve with lots of cream. Recipe Index