Summer is just around the corner, and with it, colourful fruits and berries.  Here is the recipe for a lovely summery dessert.

Summer_pudding_with_currants,_July_2008

Ingredients

300g strawberries

250g blackberries

100g redcurrants

500g raspberries

175g caster sugar

7 slices of slightly stale bread from a square loaf (or alternatively, for a sweeter taste, brioche slices)

Method

  1. Wash and gently dry the fruit on kitchen paper and put the strawberries aside.
  2. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves, stirring regularly.
  3. Bring to a boil for 1 min, then tip in the fruit except strawberries.
  4. Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice.
  5. Put a sieve over a bowl and tip in the fruit and juice.
  6. Line the 1.25-litre basin with cling film as this will help you to turn out the pudding, letting the edges overhang by about 15cm.
  7. Cut the crusts off the bread.
  8. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece.
  9. Cut 2 slices into 4 triangles each and leave the final piece whole.
  10. Dip the whole piece of bread into the juice to coat it.
  11. Push this into the bottom of the basin.
  12. Now dip the rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly. Don’t hesitate to trim your pieces slightly so they fit.
  13. Now spoon in the softened fruit, adding the strawberries a few at a time.
  14. Dip the bread triangles in juice and place on top, cutting off the overhang.
  15. Keep any leftover juice for later.
  16. Seal your clingfilm on the top.
  17. Put a small plate on top of the bowl and weight it down (using cans for example).
  18. Keep in the fridge overnight.
  19. Open out cling film and flip over the pudding onto a dessert plate.
  20. Serve with leftover juice and cream if you like.  Enjoy!
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