Cranberry and Fruit Layer (Marguerite Patten)

1. 1

   Cut the crusts off the bread.

2. 2

   Prepare and cook the fruit with the water and sugar to taste.

3. 3

   Add the cranberry sauce just before the end of the cooking period, blend well.

4. 4

   Strain the fruit, reserve 5 fl oz/150 ml ofthe juice.

5. 5

   Place a layer of fruit at the bottom of the basin, add a layer ofbread, then more fiuit with a little juice.

6. 6

   Fill the basin like this, ending with the bread.

7. 7

   Place a small saucer and heavy weight over the top of the pudding and stand for at least 12 hours.

8. 8

   Turn out and serve with any fruit juice left and cream or ice-creaxn or custard.

No additional tips available.