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Ingredients
1 tbsp sugar
2½ fluid ozs water
8 oz redcurrants
1 packet red jelly
pieces of sponge cake
Method
Make a syrup by boiling together the sugar and water for five mins.
Use this to cook the redcurrants for about 20 mins until tender.
Dissolve the jelly in a pint of hot water and mix into the stewed fruit.
Line a pie dish with pieces of sponge. Pour the fruit and jelly mixture over the cake and top with more sponge.
Cover with a cloth then put a heavy weight on it.
Leave until the pudding is set and then turn it out.
Other stewed fruit may be used.
From Stotties, Stews and More
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This was a popular substitute for fresh cream when times were hard!
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Ingredients
2 tsps cornflour
5 fl oz milk
½ oz margarine
2 tsps caster sugar
Vanilla essence
Method
Blend the cornflour and milk, bring to the boil then cook gently until thick.
Allow to cool (a little sugar sprinkled over the surface will prevent a skin forming).
Cream together the margarine and sugar and beat the milk mixture into this.
Add vanilla essence to taste.
From Stotties, Stews and More
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Copyright (c) 2000-2001 Sue Kelly. Tastes Of Home