Fruit Mould

Preparation info

  • 5–6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 pt. mixture as for cornflour mould (opposite)
  • ½ lb. stewed fruit

Method

Put a thick layer of cornflour mixture at the bottom of a mould. When set, place a tumbler in the centre, and fill the space between the two with cornflour mixture. When the mixture is firm, remove the tumbler, fill the cavity with stewed fruit, and cover with a layer of cornflour mixture. When set, turn out, and serve with custard or whipped cream.