Puddings Recipes - Summer Pudding Recipe

Ingredients

SERVES 6

• Butter for greasing

• 6-8 thin slices white bread (crusts removed)

• 175g/6oz caster sugar

• 300ml/1/2pt water

• 225g/8oz strawberries

• 500g/1lb 2oz raspberries

• 175g/6oz blackcurrants

• 175g/6oz blackberries

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Method:

1. Grease 6 x 150ml/5fl oz moulds with butter. Line the moulds with the bread, cutting it so it fits snugly with no gaps.

2. Place the sugar in a saucepan with the water and heat gently, stirring frequently until dissolved, then bring to the boil and boil for 2 minutes.

3. Reserve 6 large strawberries for decoration. Add the rest of the strawberries, halved if large, to the syrup with half the raspberries and all the rest of the currants and berries.

4. Simmer gently for a few minutes, until it begins to soften. Spoon the currants and berries and some of the liquid into the moulds. Cover with more bread.

5. Spoon a little juice around the sides of the mould, ensuring the bread is well soaked. Cover with a saucer and a heavy weight. Leave to cool, then chill overnight.

6. Process the remaining raspberries in a blender or food processor and add enough of the liquid from the fruits to give a coating consistency.

7. Turn on to serving plates and spoon the raspberry sauce over. Decorate with the reserved strawberries.