Easy Summer Pudding
- Ready In:
- 24hrs
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 750 g mixed soft fruit (raspberries, red currants, black currants or blackberries)
- 100 g caster sugar
- 100 -150 g day-old white bread, cut into slices
directions
- Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
- Line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
- Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
- Put a plate on top of the basin and weigh down with weights or a heavy jar.
- Chill in the fridge overnight.
- To unmould hold a serving plate inverted over the top and turn the pudding over.
- Use the reserved juice to pour over any parts of the bread that did not colour.
- Serve with cream/crème fraiche.
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RECIPE SUBMITTED BY
I live in the South of England, no kids but preparing for one day cooking for a whole brood hopefully!
I love Australia most of all for food - exotic food but also hearty homecooked aswell.
I enjoy salsa to burn off the excess calories and one day again i hope to be some good at it!