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Summer Pudding

chef.alexande's picture
Ingredients
  White bread slices 25 Large, crusts removed (1 1/4 Large Sliced Loaves Of White Bread)
  Rhubarb 3 Pound, cut into pieces (1 1/2 Kilogram)
  Blackcurrants 2 Pound (1 Kilogram)
  Blackberries 1 Pound (1/2 Kilogram)
  Sugar 2 Pound (1 Kilogram)
  Water 1⁄2 Pint (250 Milliliter)
  Strawberries 1 3⁄4 Pound (1 Kilogram)
  Raspberries 1 Pound (1/2 Kilogram)
Directions

MAKING
1) In a 1 I (2 pint) round shallow dishe arrange bread slice on the base and sides.
2) Ensure that bread forms the base of pudding basins and they don’t crumble when turned out.
3) In a saucepan add water and sugar. Add rhubarb, blackcurrants and blackberries. Bring to the boil.
4) Simmer and stir till tender.
5) Cook for a few minutes more with strawberries and raspberries.
6) Separate into two dishes.
7) With a saucer press in between to rise the juices to top.
8) Keep it soaked until cold.

SERVING
9) Turn out into a serving dish.
TIP
In case of using frozen fruit thaw it before use. You can also use a low calorie bread. Freeze covered. Thaw at room temperature for 8 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Chilling
Dish: 
Pudding
Interest: 
Summer, Everyday
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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