31<table border=1 width=800><tr><td width=800>Stale Bread,
Dried Appricot or prunes,450 grams
Sugar,15 grams
Method
Soak fruit overnight. Stew with sugar. Stone fruits.Line a pint pudding basin with bred leaving no space.
Fill with hot fruit reserve juice and cover with bread. Put a saucer with a weight on top. Leave overnight for several hours.
Turn out and pour fruit juice over. Serve with custard.
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