Angelica gives a classic summer pudding a new twist. if only older stems are available, cut them into chunks instead of shreding, & remove them before adding the fruit & sugar.
You will need
2 x 15cm tender young stems of fresh angelica finely shredded
5tbsp water
500g mixed strawberries, raspberries & red & blackcurrants
100g sugar
5-6 slices of bread
1 Put the anglica stems & water into a pan, bring to the boil & simmer for 5 minutes or until soft. Top up with extra water if it boils away. Add the fruit & sugar & cook gently for 3-4 mintues.
2 Line a 1 litre pudding basin with bread pour inthe fruit mixture (reserving some if there is too much) & cover with more bread. Syad a weighted saucer on top & leave overnight. Turn out & serve.
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