SUMMER PUDDING

SUMMER PUDDING

           Unbelievably simply to make and totally delicious, this is a real warm weather classic.

INGREDIENTS:

1. About 8 thin slices white bread at least one day old
2. 300 gm strawberries.
3. 250 gm blackberries.
4. 500 gm raspberries.
5. 170 gm fine sugar.

METHOD.

1. Remove the crusts from the bread. Cut the round from one slice of bread to fit in the base of  1lt. deep bowl, and place in a position. Cut strips of bread about 5cm./2 in wide and use to line the sides of the bowl overlapping the strips as you work.

STEP 1

2. Place the fruits, sugar and 2 tbsp of water in a large heavy pan and heat gently, shaking the pan occasionally until the fruit juice begin to run.

STEP 2

3. Reserve about 3 tbsp fruit juice, and spoon the fruit and remaining juice into the prepared bowl, taking care not to dislodge the bread lining.

STEP 3

4. Cut the remaining bread to fit entirely over the fruit. Stand the bowl on a plate and cover with a saucer or small plate that will just fit inside the top of the bowl. Place the heavy weight on the top. Chill the pudding and the reserved fruit juice overnight .

STEP 4

5. Run a knife carefully around the inside of the bowl rim, then invert the pudding on to a cold serving plate. Pour over the reversed juice making sure that all the bread is completely covered and serve.

STEP 5

COOK'S TIPS:

Use good mix of summer fruits for this pudding

PUDDING READY TO SERVE