You are here

Summer Pudding

creative.chef's picture
Ingredients
  Stale, crestless white bread slice 8 (1/2 Inch Thick)
  Mixed berries 1 1⁄2 Pound
  Sugar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Hull and wash the fruit. Discard pits from the cherries.

MAKING
2) Base the bottom of a 4-cup souffle dish with enough bread.
3) Line the sides with bread, covering well and if required cutting into shape to fit well.
4) In a wide heavy-bottomed pan put fruit and sprinkle the sugar over it.
5) Over very low heat boil the contents for 2-3 minutes only. Let the sugar melt and juices begins to run.
6) Transfer gently fruit and the remaining juice into the bread-lined souffle dish.
7) Top with bread and cover well.
8) Put a plate on top that fits the inside of the dish and press down placing a heavy object on top.
9) Chill pudding for 8 hours.
10) Remove the weight and plate.
11) Turn the pudding upside down to unmold the pudding.
12) Pour reserved fruit juice on top of bread that has not soaked well.

SERVING
13) Serve with a bowl of cream or whipped cream.

TIPS
Strawberries, raspberries, red currants, black cherries, are ideal for this dish.
Varied fruits can yield better results.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Chilling
Interest: 
Holiday, Summer
Restriction: 
Vegetarian

Rate It

Your rating: None
3.94231
Average: 3.9 (13 votes)