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What's in My Fridge?

Summer Pudding

3 stars based on 2 reviews Rate this Recipe

Method

Cook the fruit with the sugar and water until tender.

Meanwhile, cut a round out of one slice of bread to fit the bottom of the bowl, and then cut the remaining slices into triangular wedges.

Dip one side of the bread circle into the juices in the pan containing the fruit, and then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this point.

Once the bowl is completely lined with the juice-soaked bread, be sure to plug any spaces with small pieces of bread if needed, spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge cover the top of the fruit with more wedges of bread place the pudding basin on a plate to collect any juices.

Put a plate that fits on the top and weight it down the bread will soak up all the juice and become a wonderful deep red colour leave overnight in the refrigerator until well chilled.

Turn out serve with cream and Enjoy!

Tips

we do like to use a mixture of soft fruits such as raspberries, red, white and blackcurrants, loganberries, blackberries, cherries and winberries/ bilberries, blueberries