Prep 15 mins
Cook 10 mins
The juices of the fruit stain the bread in this pudding a deep red. Very pretty.
- 8 ounces red currants or 8 ounces black currants
- 12 ounces cherries, pitted
- 8 ounces raspberries
- 1⁄4 pint water
- 4 -6 ounces sugar
- 6 -8 slices thin white bread
- whipped cream
- Place all the fruits with the water and sugar in a saucepan and simmer until the fruit melts.
- Trim the crusts from the bread.
- Cut each slice in half lengthwise.
- Line the sides of a bowl or souffle dish with some the bread.
- Cover the bottom of the dish with triangles cut from the remaining bread (you want the entire bottom and sides of the bowl covered with bread, fitted neatly).
- Reserve the remainder of the bread for the top.
- Fill the bowl with the fruit mixture.
- Cover with the last of the bread.
- Place a flat plate over the pudding and weight it down with a can.
- Chill in the refrigerator overnight.
- When ready to serve, invert onto a dish and serve with whipped cream.
i had this when we recently were in england. I found it very tasty.
Summer Pudding is a traditional English dessert, and this is the nearest. I am English and have made this many times, I would use Strawberries, not cherries. But its all down to what you like! I also save some of the juice, because when you turn it out there maybe some white patches left in the bread, then you can just pour it over them. A lovely fresh dessert, that's not to sweet.