Butter for greasing
1 packet sponge fingers
Orange juice
450gm [ 1 lb.] mixed fresh fruit, including strawberries pineapple and redcurrants,
left whole if small or cut into chunks if large
250 ml [ 9 fluid ounce] whipped double cream
A few fresh strawberries, cut in half to serve
For the sauce :
150gm [ 5 ounces] ripe strawberries.
Juice of 1 medium size lemon
50 gm [ 2 ounces] Caster sugar
Lightly butter a round 850ml/1 1 / 2 pt mould, then line with foils so that it overhangs the edges.
Arrange a single layer of sponge fingers in the base of the mould and moisten slightly with a
sprinkling of orange juice.
Cover with a layer of fresh fruit and top with cream.
Repeat the layers, finishing off with a final one of sponge fingers.
Chill in the fridge until set and you?re ready to serve.
To make the sauce, puree the strawberries in a blender, then strain through a sieve.
Mix in the lemon juice and sugar.
Before turning out the pudding, carefully run a knife all around the edge of the mould to loosen it.
Invert on to a plate, then lift off the mould and peel away the foil.
Serve topped with a few strawberries and some dainty dessert biscuits, with sauce drizzled over.
Serves 6
