Easy Summer Pudding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and prepare the fruits carefully.
  • Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
  • Add the fruits and cook gently for a few minutes – do not boil rapidly.
  • Allow the mix to cool and check for sweetness – add more sugar if required.
  • Take 8 individual pudding moulds and line with cling film.
  • Remove the crusts from the bread.
  • Take 8 slices of the bread and cut them in half to form oblongs.
  • Line the insides of the moulds with the oblongs.
  • On 2 slices cut them into quarters to make squares to line the bottom of the moulds – there should not be any gaps.
  • Spoon carefully into the moulds the fruit mixture to the top.
  • Keep back some of the juice from the fruits.
  • With the remaining bread cut out circles big enough to cover the whole of the mould.
  • Place the bread lids on top and fold over the cling film.
  • Place the moulds on a tray and place another tray on top.
  • Place weights on top of the tray and refrigerate the puddings over night.
  • Turn out the puddings and remove the cling film.
  • With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
  • Serve chilled with pouring cream.
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