Exotic Summer Pudding
|Individual sponge cakes||12|
|Sugar||4 Ounce (Use 2- 4 Ounce According To Sweetness Of Fruit)|
|Any fruit of choice||2 Pound (Any Soft Fruit Like Apples, Or Rhubarb, Gooseberries, Strawberries, Raspberries, Redcurrants, Blackcurrants, Or A Mixture, As Liked)|
Choose a 1 1/2 pt pudding basin or charlotte or souffle mould.
Cut sponge cakes into inch-wide fingers for lining the sides, and triangles for lining the base.
Cook the selected fruit, with the least possible amount of water, until pulped; and sweeten to taste.
Pour into the lined mould.
Cover the top with slices of sponge cake, press down with a small weighted saucer, and leave pudding to become cold.
Turn out on to a dish.
Coat with either custard or fruit juice thickened to coating consistency with 1 level teasp arrowroot to 1/2 juice.
Decorate with choice pieces of fruit or shredded almonds.