Minted Summer Pudding
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This minted Summer Pudding is light, refreshing, quick and easy to make and as it serves up to six people it is the perfect pudding when entertaining.
Method
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1
Place the fruit, sugar and 2 tbsp water in a large saucepan and cook for 5 minutes. Drain, reserving the juice and allow to cool. Stir all the mint except 2 tbsp into the fruit.
Dip the bread quickly in the juice on 1 side, sprinkle with the reserved mint and line a 1 litre pudding bowl, reserving 1 slice for the lid. Reserve the leftover juice for a sauce when serving.
Fill the bowl with the fruit, top with the last bread slice and fold over the edges. Place a small saucer on top and weigh down with weights.
Allow to chill for 4-5 hours or overnight.
Turn out of the bowl and serve with the reserved juice and fresh cream.
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