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Summer Pudding

sweet.chef's picture
Ingredients
  White bread slice 15
  Berries 1 1⁄2 Pound (750 Gram, Boysenberries, Blackberries, Blueberries)
  Caster sugar 2 Cup (32 tbs)
  Freshly squeezed lemon juice 2 Tablespoon
  Framboise 2 Tablespoon
  Fresh mint 1 Teaspoon (For Decoration)
Directions

1. Remove crusts from bread, cut bread into 1 1/2 cm / 5/8 in fingers. Line the base of a 4-cup capacity pudding basin with bread, overlapping slightly; reserve enough for top.
2. Combine berries, sugar, lemon juice and Framboise in a medium saucepan over moderate heat. Bring to the boil, reduce heat and simmer for 5 minutes. Strain syrup from berries, reserving berries and syrup.
3. Pour some of the syrup over the bread, then spoon berries into center. Top with remaining bread, pour over a little more syrup, reserving 1/4 cup for serving.
4. Cover pudding with foil, place a heavy weight on top and refrigerate overnight. To serve, unmold pudding, brush with remaining syrup. Decorate with mint.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Chilling
Dish: 
Pudding
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Cook Time: 
10 Minutes

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