Pudding Nth. America US USA
2 teasp Golden Syrup
175g/6oz Digestive Biscuits, crushed
375g/13oz Fresh Berries e.g. Blueberries,
1 tbsp Water
375g/12oz Full Fat Soft Cheese
50g/2oz Caster Sugar
2 tbsp Lemon Juice
11g/1/2oz Packet Gelatine
3tbsp Hot Water
140ml/5fl.oz. Double Cream, whipped
Place the butter and golden syrup in a medium saucepan and heat until the butter
has melted. Stir until well blended then add the crushed biscuits and mix well.
Transfer the mixture to a very lightly buttered 20cm/8inch loose-bottomed tin and
press firmly and evenly into the bottom to form a crust. Chill for 20 minutes.
Meanwhile, place most of the berries (reserving some for decoration) and 1 tablespoon of
in a saucepan. Bring to the boil then reduce the heat and simmer gently for 5
Transfer the fruit to a blender and
purée. Alternatively, pass through a sieve. Set
and leave to cool.
In a small jug, dissolve the gelatin in 3 tbsp Hot Water.
In a large mixing bowl, beat together the cheese, sugar and lemon juice. Stir in
cooled berries and whipped cream, then slowly pour in the dissolved gelatin,
a continuous stream, stirring constantly. Mix thoroughly.
Spoon the cheese mixture into the biscuit lined tin and return to the
approximately 2-3 hours, until set.
To serve - Remove from the tin and transfer to a serving platter. Decorate with
the reserved whole fruit.
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