Background Image

Summer Pudding

0 0
Summer Pudding

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
350 g Mixed Berries
2 tbsp Golden Caster Sugar
zest Lemon
3-4 slices White Bread

A beautifully bright and refreshing dessert

Ingredients

Directions

Share

The number 1 dessert in this house is summer pudding. Whenever we visit our families in the country they bring out the summer pudding and all the family eats it with great gusto. The great thing about summer pudding is it is super simple, it uses up lots of leftovers or ugly fruit from the garden and you can freeze it. Brilliant!

We made mini summer puddings for the mini people, they were slightly disappointed as I had added lemon zest as per the recipe, normally we don’t. Apart from that they were delighted with them.

Yum, just look at those bright red colours.

Steps

1
Done

Tip all the berries, apart from the strawberries, into a saucepan. Sprinkle over the sugar and stir. Set over a low heat and cook until the sugar has dissolved and the fruit has started to release its juices. Increase the heat, bring the mixture to the boil, then simmer for 2 mins until the fruit is soft and you have lots of deep red juices. Quarter the strawberries and stir into the berries, along with the lemon zest. Remove the pan from the heat and strain the fruit through a sieve, reserving the juices.

2
Done

Meanwhile, lightly oil 2 x 175ml dariole moulds (or 2 large teacups) and line with cling film. Using a pastry cutter, stamp out 2 small circles of bread to fit in the base of each mould. Dip one side into the reserved juices while still hot, and place, juice-side down, into the bottom of the lined mould. Cut another 2 larger circles from the bread, and slice the remainder into 2.5cm-wide strips that are the same height as the mould. Dip the strips into the juices and use to line the sides of the moulds in the same way, pressing each piece in place and overlapping slightly.

3
Done

Pack the strained fruit into the bread-lined moulds, reserving some fruit and juices for serving. Fold over any strips of bread that protrude from the mould, then dip the final 2 circles of bread in the juices and top the puddings to seal. Cover with cling film and push down firmly with the palm of your hand. Pop in the fridge to chill for at least 4 hrs, preferably overnight.

4
Done

Turn the puddings out onto plates, top with the reserved fruit and juices, and serve with cream.

Zoe Negus

toad-in-the-hole
previous
Toad-in-the-hole
next
Hungarian Csipetke
toad-in-the-hole
previous
Toad-in-the-hole
next
Hungarian Csipetke

Add Your Comment