(quantity for 4)
Stale bread
Dried Apricot or Prunes---------------------------450gm.
Sugar---------------------------------------------------15gm.
Method
1) Soak fruit overnight. Stew with sugar.
2) Stone fruits.
3) Line a pint pudding basin with bread, leaving no space.
4) Fill with hot fruit, reserve juice, cover with bread,put a saucer with a wight on top.
5) Leave overnight or for several hours.
6) Turn out and pour fruit juice over. Serve with custard.
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