Red Berry Pudding

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.