16 oz Mulberries
6 oz Sugar (3/4 c)
2 oz Soft white breadcrumbs (1 c)
2 oz Ground almonds (1/2 c)
4 tb Cream
Cook the mulberries with the sugar, not too fast, until the juice
flows. Mix the crumbs and almonds in a basin, then add the mulberries
folding them in gently.
Divide between 4 glasses or white custard cups and chill. Before
serving, float a little cream on top.