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| What You Need: |
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2½ pound mixed red-currants, black-currants and raspberries
1 quart water
Sugar
1 oz sago
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| How To Cook: |
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1. Prepare about mixed red-currants, black-currants and raspberries, cook with water and ½ pound sugar until soft, and then sieve.
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2. Mix about sago with a little of the puree, stir this into the rest of the puree and cook gently for a few minutes, until thickened.
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3. Pour into the serving dish, sprinkle with sugar (this prevents a skin forming) and leave to cool.
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4. Serve with cream or a vanilla-flavored white sauce.
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