Summer Pudding
Method
- Prepare the fruits and place in a large pan with the sugar; keep some fruits aside to decorate
- Bring the fruit and sugar to the boil and simmer for around 10 minutes; allow to cool
- Remove the crusts and thinly slice the bread
- Line a deep bowl or pudding basin with the slices, filling any gaps with small pieces of bread
- Spoon the fruit into the prepared bread basin using a slotted spoon and reserving the juices
- Cover the fruit with the last slices of bread
- Weigh down the pudding with a small plate or bowl and refrigerate over night
- Turn the pudding out into a dish the next day and pour the remaining juices over it
- Decorate with the saved fruit and fresh mint sprigs; serve with soya cream,
Cooking Temperature: Medium Hob
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Cooking Time: 10 Minutes
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Serves: 8
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Keeps For: 3 days
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Tips and Comments
- This is a really good way of using up slightly elderly Fruit Bread.
- Try using other fruits; red and blackcurrants would work well too.
- See Not-Dairy for details of soya cream and other serving options