Summer Pudding

A simply stunning dessert packed with summer goodness

Summer PuddingServes 4–6
Preparation 25 min s plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for freezing
Suitable for vegetarians

9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate

1 Cut bread into neat fingers.

2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring. Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer).

3 Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in remaining fruit mixture and top with remaining bread fingers.

5 Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

6 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Variation: Autumn Pudding
Follow recipe and method for Summer Pudding. In place of soft summer fruits, use 680g (1½lb) prepared mixed autumn fruit such as blackberries, apples, pears and plums.

Recipe taken from The Dairy Book of Home Cookery, 2012 edition.

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