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Summer Pudding

Summer Pudding

A delicious Summer Pudding recipe from The Dairy Book of Home Cookery.

Summer Pudding

Ingredients

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

Instructions

1

Cut bread into neat fingers.

2

Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.

3

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.

4

Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.

5

Add half the hot fruit mixture. Cover with more bread fingers.

6

Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess.

7

Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

8

Turn out on to a plate. If there are any white patches, spoon reserved juice over them.

9

Decorate with fruit and mint.

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    Just too delicious to eat!

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