Summer Pudding Recipe

Summary

Servings8Cuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Sugar1⁄3 Cup (5.33 tbs)
 Water1⁄2 Cup (8 tbs)
 Orange rind piece1⁄4 Cup (4 tbs)
 Dark cherries250 Gram
 Raspberries250 Gram (Fresh Or Frozen)
 Loganberries/Blackberries / youngberries250 Gram
 Blackcurrants/250 gram of any of the berries250 Gram (Fresh Or Frozen)
 Lemon juice1 Tablespoon (As Required)
 Day old white bread slice4

Nutrition Facts

Serving size

Calories 135 Calories from Fat 5

% Daily Value*

Total Fat 0.5 g0.76%

Saturated Fat 0.03 g0.16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 56.5 mg2.4%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4.9 g19.6%

Sugars 16.2 g

Protein 2 g4.7%

Vitamin A 2.5% Vitamin C 128.2%

Calcium 4.3% Iron 5.8%

*Based on a 2000 Calorie diet

Directions

Bring sugar and water to the boil. Add orange rind and cherries which have been stoned. Simmer until soft. Add the other fruits and cook very gently for a few minutes. Strain and reserve the juice. Add a squeeze of lemon juice. Moisten a 3/2-cup bowl. Trim crusts from bread and cut each slice in half lengthwise. Line the bowl with the bread slices dipping them into the juice as you go. Fill with fruit mixture. Cover with more bread slices and spoon over a few tablespoons of juice if any remains. Put a plate on top which fits exactly inside the bowl and weight it firmly. Stand bowl overnight in the refrigerator. Invert on to a serving dish and serve accompanied with a bowl of lightly whipped cream
A delicious combination of dark summer fruits and white bread, summer pudding can also be made with a selection of canned fruits such as plums, raspberries and cherries and, if wished, perfumed with kirsch or another liqueur.
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