Summer Fruit Pudding
Ingredients and Method
- 1.25 kg Summer Berries and Currants, of your choice washed and dried (if includes strawberries, keep these separate)
- 175g Golden Caster Sugar
- 7 slices Day-old White Bread, with crusts cut off
- Put the sugar and 3 tablespoons of water into a large saucepan and heat gently until the sugar dissolves. Bring to the boil for about a minute then add all fruit, except the strawberries. Cook on a low heat for about 3 minutes, stirring occasionally until the fruit is softened, still intact and is surrounded by red juice.
- Place a sieve over a mixing bowl and tip in the fruit and juice.
- Line a Size 36 pudding basin with some cling film letting the edges overhang by 15 – 20cm.
- Cut four pieces of bread in half to give 2 lopsided rectangles per piece. Cut two slices into four triangles each and leave the final piece whole.
- Dip the whole piece of bread into the juice for a few seconds to coat it and push it into the bottom of the basin. Dip the rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly alternately placing wide and narrow ends up.
- Spoon in the softened fruit, adding the strawberries as you go.
- Dip the bread triangles into juice and place on top of the basin, trimming off any overhanging bread. Keep any leftover juice for later. Next, bring the cling film up and loosely seal it. Place a plate on top of the basin and keep it weighed down with tins etc. Leave to chill overnight.
- To serve, open out the cling film then put a serving plate upside-down on top of the basin and flip it over. Serve with the leftover juice, berries and cream.