|Caster sugar||4 Ounce|
|Fruit||2 Pound (Use Any Available Fruit)|
Line a pudding basin with split sponge cakes, and put in the stewed fruit with plenty of sugar.
Make sure there is not too much liquid.
Cover with a lid of split sponge cakes, and press well down.
Put a weighted saucer on top and leave in a cold place for several hours.
Turn out and serve with cream.
Some people like to coat this pudding with a fruit sauce made by thickening the fruit juice with arrowroot.
If you want to do this, you will find that one teaspoonful of arrowroot to half a pint of fruit juice will be about right.
Serving size: Complete recipe
Calories 6091 Calories from Fat 438
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 14.5 g72.3%
Trans Fat 0 g
Cholesterol 1838.8 mg612.9%
Sodium 4400 mg183.3%
Total Carbohydrates 1317 g439%
Dietary Fiber 21 g84.1%
Sugars 852.4 g
Protein 103 g206.7%
Vitamin A 115.5% Vitamin C 360%
Calcium 138.2% Iron 272.5%
*Based on a 2000 Calorie diet