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.
Cook’s Tips
Variation: Autumn Pudding. Follow recipe and method for Summer Pudding. In place of soft summer fruits, use 680g (1½lb) prepared mixed autumn fruit such as blackberries, apples, pears and plums.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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Just too delicious to eat!