Summer Pudding
This is an old recipe that has been created in kitchens for many decades.
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
180
MINUTES
Ingredients
Dash of sunflower oil (for greasing)
800g fresh mixed berries, strawberry,
raspberry, and blackberry
200g blackcurrants and/or red currants
100g golden caster sugar
Zest of an orange
6 slices stale bread from a square loaf
Method
Lightly grease a pudding bowl by rubbing on some oil using a piece of kitchen paper. The oil will not touch the dessert, so the flavour does not matter too much.
Line the bowl with cling film and leave a generous amount hanging over the top. This will be used to cover the dessert and will also allow you to pull it from the bowl when finished.
Remove any stems from the berries and currants.
Put the berries, currants, sugar, and zest into a saucepan and warm them over a low heat.
Allow to bubble gently until the sugar has dissolved, then remove from the heat.
Cut the crusts off the bread and cut five of the slices into triangles.
Lay the bread into the pudding dish making sure there are no gaps. You may need to cut them into shapes that fit.
Remove the bread slices once you are happy with them and soak each one in the juices from the stewed fruit and place back into the pudding bowl.
Fill with the fruit and pack it down.
Soak the remaining slice of bread in the juice and use it to seal the top of the pudding, trimming as necessary.
Fold the excess cling film over the top.
Put a side plate on top, weigh it down, and place into the fridge. I used tinned food to weigh the plate down.
Allow to cool in the fridge for at least three hours so the juices soak into the bread.
To serve, remove from the fridge and bring it to room temperature.
Remove the cling film from the top and turn the pudding out onto a large plate.
