| How To Cook: |
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1. Wash the currants and raspberries, add the water and bring to the boil.
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2. When all the juice has boiled out, remove the berries from the heat, sieve, and put the puree back into the pan.
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3. Sweeten to taste and thicken with the corn flour, using 1 oz. to every ¾ pint of puree.
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4. Cook for a few minutes, then add a few drops of vanilla essence and while the mixture is still hot, pour it into a glass bowl.
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5. When it begins to set, decorate the surface with a pattern of blanched almonds.
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6. Serve with sugar and cream.
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