| Summer Pudding |
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Traditionally this pudding was made with raspberries and redcurrants and purists would stick to this, many recipes incorporate blackcurrants however as these fruits are in season for a very short time each year, various other fruits can be used. Fruits that are rich in colour give the best visual effect. 1200g fruit (a mixture of raspberries, blackberries, strawberries and blackcurrants) 1. Separate the blackcurrants from their stalks. 2. Wash fruit. Keep a handful of each fruit for decoration. 3. Lightly grease loaf tin. 4. Cut bread to fit the base and sides of the tin overlapping slightly. 5. Put the blackberries and blackcurrant and sugar to taste into a pan with water. Simmer gently until almost soft, then add raspberries and strawberries and cook for a further 3 minutes. Allow the fruit to cool for approximately 10 minutes. 6. Put the fruit into tin, keeping back 4-5 oz’s of juice. Top with bread, press down firmly. Cover tin and weight with something that fit exactly. 7. Place in fridge overnight. 8. Turn out onto a serving dish just before serving. 9. Cover any parts of the bread left white with reserved juice. Decorate with fruit. 10. Serve with whipped cream. 11. Serves 8-10. |
