CookEat Recipe
Red Berry and Almond Pudding
A chilled moulded pudding of raspberries, redcurrants and almonds, lightly set with cornstarch.
Method
Steps
Step 1
Simmer raspberries and redcurrants in most of the water about 8–10 minutes until soft, then mash; do not discard the fruit solids.
Step 2
Stir in sugar, cinnamon, finely pounded almonds and chopped candied citron. Simmer 5 minutes, stirring.
Step 3
Mix cornstarch with the reserved cold water; whisk into the bubbling fruit and cook 2–3 minutes until thick and translucent. Pour into a lightly moistened 2.5 L mould.
Step 4
Cool promptly, then refrigerate at least four hours until chilled and softly set. Spoon into bowls rather than promising a freestanding slice; offer whipped cream separately if desired.
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