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Summer pudding

Serve this wonderful, traditional pudding with a sweet white wine such as a Cerons. Do use good quality white bread. 
Summer pudding

30 minutes plus minimum of 8 hours chilling 

Serves 4 

100 g / 4 oz mixed red and blackcurrants, stalks removed 
225 g / 8 oz raspberries, cleaned 
100 g / 4 oz strawberries, hulled 
100 g / 4 oz caster sugar 
15 ml / 1 tbs orange juice or water 
5-7 thin slices day-old white brad, trimmed of crust. 
softly whipped thick cream to serve 

Summer pudding Preparation 

1- Place the currants in a heavy-based saucepan and sprinkle over the sugar. Add the orange juice or water and bring to the boil. Cover the pan and cook very gently for a bout 5 minutes, shaking the pan occasionally, until the sugar has melted and the fruit juices flow.

2- Add the raspberries to the pan and stew gently, covered, for 2-3 minutes. Allow to cool, then gently stir in the strawberries.  

3- Meanwhile use most of the bread to line the base and sides of 600 ml / 1 pt pudding bowl. Cut the bread so that it fits neatly and fill any gaps with the trimmings. 

4- Reserve about 75 ml / 5 tbs of the fruit juices, then fill the bowl with the fruit and remaining juices. Neatly cover the surface with bread. Place a plate which fits just inside the rim of the bowl on top and weigh this down with a heavy tin or weight. 

5- Place the pudding in the refrigerator and leave for at least 8 hours or overnight. 

6- Just before serving, run a palette knife around the inside rim of the bowl then turn out the pudding on to a flat serving dish. Spoon the reserved fruit juices over any areas of unsoaked bread. Accompany the pudding with a bowl of softly whipped cream. 

Photo credits = www.goodfood.com.au


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