Summer Pudding
- Ingredients:
- 5
- Serves:
-
4
ingredients
directions
- Take a 2 pint pudding basin, or souffle dish.
- Cut the bread to get the base and sides of the dish.
- Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
- Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
- Put the mixture in the basin (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
- Cover the basin with a plate or saucer to fit the top exactly.
- Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving.
- Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.
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