English Summer Pudding
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 32 ozs Berry (raspberries, blackberries, redcurrants, strawberries)
- 2 Tbsps caster sugar
- 1 tsp Rose water
- 2 Tbsps Red wine (or water)
- 8 slices day-old, white Bread (crusts removed)
- To decorate
- Raspberries
- Blackberry
- Red currant
Preparation steps
1.
Grease a 1 litre|1 3/4 pint pudding basin
2.
Put the berries in a pan with the sugar, rosewater, wine or water. Heat gently for 5 minutes until the sugar has dissolved and the fruits start to release their juices. Stir gently and remove from the heat.
3.
Cut a round of bread to fit the base of the basin. Cut another round to fit the top and set aside. Slice the remaining bread and line the sides of the basin, making sure there are no gaps.
4.
Spoon in the fruit and most of the juices, pressing down with the back of a spoon to firm. Dip the remaining bread round into the juice (reserve some juice) and press down on top. Place the basin in a shallow bowl to catch any overflowing juces.
5.
Place a plate and a weight on top of the basin and chill overnight.
6.
Loosen the sides of the pudding with a knife and turn out onto a serving plate. Spoon the reserved juice over the top and decorate with berries.
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