Summer Pudding Recipe
Ingredients
| 250 g/8 oz blueberries | ||
| 1/2 cup / 45 g/1 1/2 oz brown sugar | ||
| 1/3 cup / 90 ml/3 fl oz blackcurrant juice | ||
| 440 g/14 oz canned stoneless cherries, drained | ||
| 250 g/8 oz strawberries, hulled | ||
| 200 g/6 1/2 oz raspberries | ||
| 10 slices wholemeal bread, crusts removed | ||
Directions
1. Place blueberries, brown sugar and blackcurrant juice in saucepan over a low heat and cook for 5-10 minutes or until berries are tender. Stir in cherries, strawberries and raspberries. Cool.
2. Line a 4 cup / 1 litre/1 3/4 pt pudding basin with bread. Spoon half the cooled fruit mixture into basin and top with a layer of bread. Add remaining fruit and finish with a layer of bread. Pour over any remaining liquid.
3. Place a saucer small enough to fit inside the basin on top of pudding and weigh it down with a 500 g/1 lb weight (a can of fruit or bowl of water is ideal). Refrigerate overnight.
2. Line a 4 cup / 1 litre/1 3/4 pt pudding basin with bread. Spoon half the cooled fruit mixture into basin and top with a layer of bread. Add remaining fruit and finish with a layer of bread. Pour over any remaining liquid.
3. Place a saucer small enough to fit inside the basin on top of pudding and weigh it down with a 500 g/1 lb weight (a can of fruit or bowl of water is ideal). Refrigerate overnight.
Chef
