Summer Fruit Pudding

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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 )

1

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

2
3
4

Prepare 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

5
6
7

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

8
9
10

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

11
12
13

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

14
15
16

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

17
18
19

When 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.

20
21
22

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

23
24
25
26

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

27
28
29
30

Serve with the remains fruit and cream or yogurt

Ingredients

 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 )

Directions

1

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

2
3
4

Prepare 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

5
6
7

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

8
9
10

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

11
12
13

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

14
15
16

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

17
18
19

When 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.

20
21
22

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

23
24
25
26

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

27
28
29
30

Serve with the remains fruit and cream or yogurt

Summer Fruit Pudding

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