Summer Pudding Recipe
Ingredients
Serves 6-8
750g mixed summer berries and currants of your choice, such as redcurrants, raspberries, blackberries or strawberries
100g caster sugar
7 slices day-old white bread, from a square, medium-cut loaf, crusts removed
Handful of fresh berries to garnish
Double cream to serve
Method
STEP 1
Line a 1 litre pudding basin with clingfilm, letting the edges hang over the sides. Take a slice of bread and cut out a circle the same size as the base of the pudding basin. Cut each of the remaining bread slices widthways into 3 fingers.
STEP 2
Wash and dry the fruit on a clean tea towel, keeping strawberries separate if you are including them. Put the fruit, sugar and preserve into a large pan. Heat until the sugar dissolves, then cook for 3 minutes, stirring, over a low heat.
STEP 3
Strain the fruit and its juices through a sieve over a bowl. Dip the circular piece of bread into the juice to coat. Push into the bottom of the basin.
STEP 4
Briefly dip each of the remaining pieces of bread into the juice and line the basin, overlapping the edges of the slices slightly so that they fit snugly and there are no gaps. Make sure to reserve a few for the lid of the pudding.
STEP 5
Mix the strained fruit back into any remaining juice, then spoon into the basin, topping with the reserved bread. Bring the clingfilm over the top of the pudding to cover it.
STEP 6
Use a small saucer or plate to rest on top of the final bread layer then weigh down with a heavy object. Leave to cool, then chill overnight in the fridge.
STEP 7
Turn out onto a serving plate and garnish with fresh berries. Serve with double cream.
