English Bread and Berry Pudding
ready in 4 h. 20 min.
- 21 ozs Berry (equal quantities of red currants, blueberries, strawberries and raspberries)
- 0.333 cup sugar
- 1 ⅔ cups Red currant juice
- 0.333 cup Corn starch
- 18 ozs sliced white bread
- 14 ozs mixed Berry (to decorate)
- 6 mold (each approx. 180 ml/6 fl oz)
How healthy are the main ingredients?white breadsugar
Strip the red currants from their stalks using a fork and wash. Prepare the raspberries, blueberries and strawberries. Cut the strawberries into smaller pieces if necessary.
Put half the berries into a pan, sprinkle with sugar, add the red currant juice and heat. Simmer for a few minutes, then push the fruit through a sieve and return to a boil. Mix the cornstarch in a little cold water, add to the fruit puree and return to a boil. Carefully stir in the rest of the fruit, briefly return to a boil and immediately remove from the heat.
Cut the crusts off the bread. Line the molds with bread (cut a circle for the bottom and rectangles to fit the sides).
Turn the prepared berries into the lined molds and put into the refrigerator to cool completely.
Before serving turn out of the molds and serve decorated with fresh berries.