Potato and Summer Fruit Pudding
Ingredients
- 1 1/2 lb redcurrants
- 1 1/2 lb raspberries
- 3/4 cup Sugar
- Vanilla essence few drops
- 1 2/3 cup potato flour
- 2 tbls caster sugar superfine granulated
- 10 floz whipped cream
- 4 oz almonds or walnuts chopped
Instructions
- Wash and drain the redcurrants and raspberries and cook gently to let the juices run.
- Add the sugar and vanilla essence.
- Continue cooking until most of the liquid has evaporated.
- Thicken with potato flour but do not allow to boil, just to cook through.
- Serve well chilled, having sprinkled the caster sugar over the top to prevent a skin forming, and decorate with the whipped cream and chopped nuts.
Calories: 483 kcal
Carbohydrates: 78 g
Protein: 8 g
Fat: 18g
Saturated Fat: 6 g
Cholesterol: 28 mg
Sodium: 23 mg
Potassium: 813 mg
Fiber: 12 g
Sugar: 36 g
Vitamin A: 320 IU
Vitamin C: 59 mg
Calcium: 122 mg
Iron: 2 mg