Red Berry Pudding

Ingredients

 * 1 x 500 g packet frozen summer berries
 * 1 tbsp corn flour
 * 1 oz / 25 g caster sugar
 * 2 tbsp water

Pastry

 * pinch of salt
 * 4 oz / 100 g low-fat vegetarian suet
 * grated rind of 1 lemon
 * ½ pt / 150 ml milk and water mixed

Directions

 * 1) Place the frozen summer berries corn flour caster sugar and water together in a large pan and bring the mixture slowly to the boil.
 * 2) Simmer for about 8 minutes stirring occasionally.
 * 3) Preheat the oven to gas 5 / 375°F / 190°C and place a roasting tin half full of water in the oven.
 * 4) Grease four 8 fl. oz / 250 ml pudding moulds.
 * 5) Sift flour and salt stir in suet and lemon rind, add milk and water mixture and stir to a soft but not sticky dough.
 * 6) Divide into four, roll each portion on a lightly floured surface to a circle large enough to line each mould.
 * 7) Cut a quarter from each and use three quarter portions to line moulds.
 * 8) Divide the fruit between the moulds, dampen the pastry rims with water.
 * 9) Roll remaining pieces of dough to make lids and pinch the edges to seal.
 * 10) Place moulds in the roasting tin and bake for 40 minutes.
 * 11) Turn onto individual serving plates dust with icing sugar and serve with custard.