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What You Need:
(To Serve: 4 - 6)
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12 Dutch rusks
½ pound sugar
1 pint red-currant juice (or diluted currant jelly)
1 stick of cinnamon
Rind of 1 lemon
1 pint water
2 tablespoons corn flour
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Translate this recipe:
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| How To Cook: |
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1. Soak the rusks in half the red-currant juice in a large dish.
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2. Slowly heat the rest of the juice with the water, sugar, cinnamon and grated rind.
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3. Blend the corn flour with a little cold water to a pouring consistency and add this to the sauce when almost boiling.
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4. Let the sauce boil for several minutes, stirring continually, then pour over the rusks, and serve either hot or cold.
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