Summer Pudding
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
4-6 servings
Prep Time
25 minutes
Cook Time
10 minutes
Calories
306
A delicious Summer Pudding recipe from The Dairy Book of Home Cookery.
Ingredients
- 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
Directions
- Cut bread into neat fingers.
- 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). Reserve a few spoonfuls of the juice.
- 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. Trim any excess.
- Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.
- Turn out on to a plate. If there are any white patches, spoon reserved juice over them.
- Decorate with fruit and mint.
Nutrition
Calories 306, Fat 1 grams, Saturated Fat 0.2 grams