BIGNAY FLUMMERY

Ingredients:
1½ Tbl plain flour
2 Tbl gelatine
½ cup sugar
350 ml water
100 ml Bignay juice (sweetened)

Method:
Mix the sugar, flour and gelatine together in a saucepan. Add water and mix well. Bring to boiling point then pour into large bowl to cool.

Whisk until light and fluffy adding bignay juice gradually. Pour into dish to set.

Serve with icecream.

Ann Oram

DATE: May 1993

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