| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Saxon |
Desserts |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Mixed soft summer fruits– raspberries, loganberries, strawberries, currants, bilberries or whatever is available honey or brown sugar to taste |
| 3 |
oz |
Tasted hazelnuts |
| 3 |
oz |
Wholewheat breadcrumbs |
INSTRUCTIONS
A baked dessert like this would have been sunk in the embers of the log
fire with a cauldron or pot upturned over it to form a lid... Put the
fruits in a pan or microwave dish with about 1 inch water in the bottom and
cook gently for 10-15 minutes (4-6 minutes in microwave), or till the
fruits are soft without being totally mushy. Sweeten to taste with honey or
brown sugar (Saxons would have used honey); how much you need will depend
on what fruits you have used. drain the excess juice and save to serve with
the pudding. chop the hazelnuts in a processor or liquidiser until they are
almost as fine as the breadcrumbs, but not quite, then mix the two
together. Spoon the fruit into an ovenproof dish and cover with a thick
layer of hazelnuts and crumbs. Bake in a moderate oven (180C) for 20 to 30
minutes or till the top is slightly cruncy and browned. Serve with lots of
cream or plain yogurt and the warmed fruit juices.
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