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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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