*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Mixed soft summer fruits--
                         -raspberries, loganberries,
                         -strawberries, currants,
                         -bilberries or whatever is
                         -honey or brown sugar to
    3       oz           Tasted hazelnuts
    3       oz           Wholewheat breadcrumbs
   A baked dessert like this would have been sunk in the embers of the log
   fire with a cauldron or pot upturned over it to form a lid...
   Put the fruits in a pan or microwave dish with about 1 inch water in the
   bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or
   till the fruits are soft without being totally mushy. Sweeten to taste with
   honey or brown sugar (Saxons would have used honey); how much you need will
   depend on what fruits you have used. drain the excess juice and save to
   serve with the pudding. chop the hazelnuts in a processor or liquidiser
   until they are almost as fine as the breadcrumbs, but not quite, then mix
   the two together. Spoon the fruit into an ovenproof dish and cover with a
   thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C) for 20
   to 30 minutes or till the top is slightly cruncy and browned. Serve
   with lots of cream or plain yogurt and the warmed fruit juices.
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