very sweet pudding
1/4 c currants soaked 2 hours in 1/8 c water
1 c dried figs soaked 2 hours in 1/2 c water
1/4 tsp ground coriander
1 TBS slivered almonds
drain currants reserving soak water.
Place this liquid in blender along with figs, water from soaking figs, and coriander.
Blend until smooth.
stir in currants, pour into small custard cups.
Garnish with a sprinkling of slivered almonds.
Refrigerate until ready to serve,.
Tightly sealed with plastic wrap this will keep 5-7 days