Summer Fruit Pudding

PennyBy Penny  

June 9, 2015


Approx 2kg summer berries ( strawberries , raspberries, red, black and white currants , blackberries , blueberries , cherries , use whatever you have )

250g caster sugar

Thick sliced white loaf or brioche ( a day or so old )


1Line a 2lb loaf tin or large basin with clingfilm. You could also use ramekins or muffin tins for individual puddings )

2Prepare the fruit and put it in a pan with the sugar . Raspberries and blackberries don't need as much cooking so leave them for now

3Cook until just starting to soften 2-3 minutes. Add the raspberries and blackberries at the end of cooking

4Cut the crusts from the bread and line your basin or tin , slightly overlapping each slice

5Spoon a little of the juice from the berries onto the bread to soak and colour it

6Add the fruits slowly , allow the bread to soak up the juices

7When the basin is full top with another slice of bread ( cut to fit ) . Pour over a little more juice . You should have some fruit leftover to serve alongside the pudding.

8Cover the top with clingfilm and weigh it down with a tin of something chill overnight in the fridge

9When ready to serve remove the weight , peel back the clingfilm and turn out onto a plate

10Serve with the remains fruit and cream or yogurt


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