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Summer Pudding

Chef.Foodie's picture
Ingredients
  Stale bread 1
  Dried apricot/Prunes 450 Gram
  Sugar 15 Gram
Directions

1. Soak fruit overnight. Stew with sugar.
2. Stone fruits.
3. Line a pint pudding basin with bread, leaving no space.
4. Fill with hot fruit, reserve juice, cover with bread, put a saucer with a weight on top.
5. Leave overnight or for several hours.
6. Turn out and pour fruit juice over.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Stewed
Dish: 
Pudding
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Ingredient: 
Apricot
Servings: 
4

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