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Summer Pudding

Diet.Chef's picture
Ingredients
  Blueberries 8 Ounce (250 Gram)
  Brown sugar 1 1⁄2 Ounce (1/2 Cup / 45 Gram)
  Blackcurrant juice 3 Fluid Ounce (1/3 Cup / 90 Milliliter)
  Canned pitted cherries 14 Ounce, drained (1 Can / 440 Gram)
  Strawberries 8 Ounce, hulled (250 Gram)
  Raspberries 6 1⁄2 Ounce (200 Gram)
  Whole meal bread slices 10
Directions

1. Place blueberries, brown sugar and blackcurrant juice in saucepan over a low heat and cook for 5-10 minutes or until berries are tender. Stir in cherries, strawberries and raspberries. Cool.
2. Line a 4 cup / 1 litre/1 3/4 pt pudding basin with bread. Spoon half the cooled fruit mixture into basin and top with a layer of bread. Add remaining fruit and finish with a layer of bread. Pour over any remaining liquid.
3. Place a saucer small enough to fit inside the basin on top of pudding and weigh it down with a 500 g/1 lb weight (a can of fruit or bowl of water is ideal). Refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Pudding
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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