Summer pudding recipe
- 1 a little melted butter, to grease the bowl
- 8 slices of white bread
- 300 g (10.6oz) raspberries
- 150 g (5.3oz) blackberries
- 150 g (5.3oz) redcurrants
- 50 g (1.8oz) golden caster (superfine) sugar
- 1 tsp finely chopped mint
- 1 cup single (pouring) cream to serve
- Prepare a 500 ml pudding basin by brushing the inside with melted butter - a deep breakfast bowl also works well.
- Line the bowl with clingfilm, leaving enough overhang to cover the top of the pudding.
- This will help when it comes to unmoulding.
- Remove the crusts from the bread, then cut a circle that will fit the top of the basin and keep it aside.
- Line the pudding basin with overlapping bread slices, making sure there are no gaps.
- Put the berries and sugar in a saucepan on a medium heat and cook down gently for a couple of minutes, until the fruits have softened and the juices have run.
- Stir in the chopped mint.
- Fill the lined pudding basin with the fruit, holding back some of the juices for later.
- Cover with a final slice of bread and fold the clingfilm over to seal.
- Place a saucer or small plate on top, making sure it fits inside the bowl.
- Press it down and put a heavy weight on the saucer.
- Leave it in the fridge overnight, or for a whole day if you can.
- If you have a chance, take a peek at the pudding before you come to serve it, to check that the juices have soaked through.
- If there are white areas, carefully pour in some of the reserved juices, letting them run down inside the clingfilm to moisten the bread.
- To serve, unwrap the clingfilm from the top, turn out on to a plate and then remove the rest of the clingfilm.
- Fantastic served with pouring cream.
butter, white bread, raspberries, blackberries, redcurrants, golden caster, mint, cream
Taken from www.lovefood.com/guide/recipes/15026/summer-pudding-recipe (may not work)