Summer pudding


20 minutes + 2-8 hours to chill

serves 4

5 minutes

200 g/7 oz strawberries, hulled and quartered 200 g/7 oz blueberries 200 g/7 oz raspberries 200 g/7 oz cranberries 200 g/7 oz blackberries 6 tbsp caster sugar

2 tbsp lemon juice

2 tbsp sherry

1 tsp ground mixed spice

8 medium slices of day-old white bread, crusts removed

whole strawberries, blueberries, raspberries, cranberries and blackberries, to decorate

double cream, to serve (optional)

Put the fruit into a saucepan over a medium heat. Stir in the sugar, lemon juice, sherry and mixed spice. Heat for 5 minutes until the sugar has dissolved. Remove from the heat and leave to cool.

Cut the bread diagonally into quarters, then use it to line the bottom and sides of an 850-ml/1’/2-pint pudding basin, keeping a few pieces to one side (you may need to trim some of the pieces to fit). Spoon the cooled berry mixture into the prepared pudding basin and cover with the remaining bread. Place the basin inside a shallow bowl to catch any overflowing juices, then top with a small plate that fits snugly inside the rim of the basin. Place a large can of food on top to weigh the plate down, then refrigerate for at least 2 hours, but preferably overnight.

To serve, remove the can and plate, loosen the sides of the pudding with a knife, then turn out onto a serving plate. Decorate with berries and serve with double cream, if using.

Summer pudding Photo Gallery

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