CRANBERRY & FRUIT LAYER (MARGUERITE PATTEN)

      Title: CRANBERRY & FRUIT LAYER (MARGUERITE PATTEN)
  Categories: Puddings
       Yield: 4 Servings
  
      10    Slices of day-old bread
   1 1/2 lb Fruit
       5 fl Water
            Sugar to taste
       7 oz Jar cranberry sauce
  
   Cut the crusts off the bread. Prepare and cook the fruit with the
   water and sugar to taste. Add the cranberry sauce just before the end
   of the cooking period, blend well. Strain the fruit, reserve 5 fl
   oz/150 ml ofthe juice. Place a layer of fruit at the bottom of the
   basin, add a layer ofbread, then more fiuit with a little juice. Fill
   the basin like this, ending with the bread. Place a small saucer and
   heavy weight over the top of the pudding and stand for at least 12
   hours. Turn out and serve with any fruit juice left and cream or
   ice-creaxn or custard.
   
   Variation
   
   The pudding can be made in the more usual way by lining the basin with
   bread, filling the cavity with the fruit and a little juice then
   covering the filling with more bread. Add the weight and allow to
   stand, as left.
   
   Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
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