Delicious summer pudding.
Ingredients
Directions
Remove any stones and stems from cherries and greens from strawberries. Cut larger fruits in halves or quarters.
Place 340g strawberries, 260g cherries, 190g each raspberries & blueberries in a saucepan along with the sugar and water, stirring to combine, over medium heat.
Cook until the sugar has dissolved and the juices start to release from the fruit, but the berries still maintain their shapes, 5-7 minutes.
Remove from heat and set aside to cool.
Line a 1.25 litre pudding bowl with clingfilm then trim crusts from slices of bread. Use a large round pastry cutter to stamp out a circle from one the bread slices, place this circle in the bottom of the pudding bowl. Place 4 of the trimmed slices around the sides of the bowl (12, 3, 6 & 9 o’clock).
Take one slice of bread and cut it in half vertically, then cut the two pieces in halves from corner to corner so you have 4 slim triangles. Wedge these triangles of bread in the gaps around the sides of the bowl. Fill in any large gaps with bits of bread.
Spoon the lightly stewed fruit into the bowl and pour over about 2/3 of the juices.
Lay the remaining 4 slices of bread touching each other in a large square. Using a small bowl with the same or slightly larger circumference of the top of the pudding bowl, place this bowl upside down on the square of bread and use it as a guide to cut a large circle from the bread.
Use this circle of bread as a lid on top of the fruit, sealing in the pudding.
Use a small plate that will fit inside the bowl and place this on top of the pudding, place something heavy on top (like a tin of beans or similar) to help weigh it down.
Place this in the fridge, along with the reserved juices, and leave overnight.
To serve, turn out pudding onto a serving plate and peel away the clingfilm. Drizzle over reserved juices in any places where the bread has not absorbed any liquid. Decorate with the remaining fresh berries.
Serve wedges of the pudding with vanilla yoghurt or fresh pouring cream or ice-cream.
Ingredients
Directions
Remove any stones and stems from cherries and greens from strawberries. Cut larger fruits in halves or quarters.
Place 340g strawberries, 260g cherries, 190g each raspberries & blueberries in a saucepan along with the sugar and water, stirring to combine, over medium heat.
Cook until the sugar has dissolved and the juices start to release from the fruit, but the berries still maintain their shapes, 5-7 minutes.
Remove from heat and set aside to cool.
Line a 1.25 litre pudding bowl with clingfilm then trim crusts from slices of bread. Use a large round pastry cutter to stamp out a circle from one the bread slices, place this circle in the bottom of the pudding bowl. Place 4 of the trimmed slices around the sides of the bowl (12, 3, 6 & 9 o’clock).
Take one slice of bread and cut it in half vertically, then cut the two pieces in halves from corner to corner so you have 4 slim triangles. Wedge these triangles of bread in the gaps around the sides of the bowl. Fill in any large gaps with bits of bread.
Spoon the lightly stewed fruit into the bowl and pour over about 2/3 of the juices.
Lay the remaining 4 slices of bread touching each other in a large square. Using a small bowl with the same or slightly larger circumference of the top of the pudding bowl, place this bowl upside down on the square of bread and use it as a guide to cut a large circle from the bread.
Use this circle of bread as a lid on top of the fruit, sealing in the pudding.
Use a small plate that will fit inside the bowl and place this on top of the pudding, place something heavy on top (like a tin of beans or similar) to help weigh it down.
Place this in the fridge, along with the reserved juices, and leave overnight.
To serve, turn out pudding onto a serving plate and peel away the clingfilm. Drizzle over reserved juices in any places where the bread has not absorbed any liquid. Decorate with the remaining fresh berries.
Serve wedges of the pudding with vanilla yoghurt or fresh pouring cream or ice-cream.
