Desserts Recipes - Summer Pudding Recipe

Ingredients

Serves 8

• 500 g/1 lb mixed redcurrants, blackcurrants and blackberries

• 125 g/4 oz caster sugar

• 250 g/8 oz raspberries

• 8 slices of white bread, crusts removed

• whipped cream, to serve

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Method:

1. Place the currants and blackberries in a heavy-based pan with the sugar. Cook gently, stirring occasionally, for 10-15 minutes until tender. Add the raspberries and leave to cool.

2. Strain the fruit, reserving the juice. Cut 3 circles of bread the same diameter as a 900 ml/1 1/2 pint pudding basin. Shape the remaining bread to fit round the sides of the basin. Soak all the bread in the reserved fruit juice.

3. Line the bottom of the basin with one of the circles, then arrange the shaped bread around the sides. Pour in half the fruit and place another circle of bread on top.

4. Cover with the remaining fruit, then top with the remaining bread circle. Cover with a saucer small enough to fit inside the basin and put a 500 g/1 lb weight on top. Chill in the refrigerator overnight.

5. Turn on to a serving plate and pour over any remaining fruit juice. Serve with whipped cream.

Note: This favorite English pudding may be made with other fruits in season, including gooseberries and strawberries. For a luxury pudding, replace the bread with thinly sliced plain cake.