Cranberry & Fruit Layer (Marguerite Patten)
Yield
4 servingsPrep
15 minCook
10 minReady
12 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | slices |
white bread
day-old |
|
| 1 ½ | pounds |
fruit
|
|
| 5 | ounces |
water
|
|
| 7 | ounces |
cranberry sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | slices |
white bread
day-old |
|
| 680.4 | g |
fruit
|
|
| 144.5 | ml/g |
water
|
|
| 202.3 | ml/g |
cranberry sauce
|
|
Directions
Cut the crusts off the bread.
Prepare and cook the fruit with the water and sugar to taste.
Add the cranberry sauce just before the end of the cooking period, blend well.
Strain the fruit, reserve 5 fl oz/150 ml ofthe juice.
Place a layer of fruit at the bottom of the basin, add a layer ofbread, then more fiuit with a little juice.
Fill the basin like this, ending with the bread.
Place a small saucer and heavy weight over the top of the pudding and stand for at least 12 hours.
Turn out and serve with any fruit juice left and cream or ice-creaxn or custard.
