Apricot and Redcurrant Pudding

PREPARATION:

For a ring tin or terrine mould, holding about 1 litre. Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft. Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with the water, stir in Hermesetas Granulated, and add to the purée. Again bring to the boil, stirring all the while; then simmer for 2 to 3 minutes. Remove pan from heat, carefully fold in the cream cheese, and blend briefly till you have a smooth creamy mixture. Stir in the redcurrants, fill a ring tin or terrine mould with the mixture. Leave to cool, then put in the refrigerator for a couple of hours or overnight, until the pudding has set.

To serve:
Briefly dip the mould in very hot water , then unmould the pudding, and cut into slices. Extra fruit and berries may be used as a garnish.