Summer Pudding
I seem to be doing lots of recipes at the moment and not much crafty stuff. I think it’s because summer is such a great season for fresh produce and easy-to-cook recipes.
Yesterday I made a summer pudding with Z and E. This morning they were so excited we broke into it for breakfast – who wants cereal when you’ve got this in the fridge? It’s the perfect pudding for children – very easy to make and cutting the first slice generated whoops of excitement. You can use pretty much any mixture of summer berry – raspberries, blueberries, redcurrants, strawberries or blackcurrants.
Ingredients
- 1kg mixed berries
- 100g caster sugar
- stale bread
Equipment
- A 1.5l pudding basin
- A sieve
- Scissors
What to do
- Place the berries in a saucepan with the sugar and 50ml of water and simmer until the sugar has dissolved and there is lots of juice.
- Pour the fruit into a sieve so that the juice is collected into a shallow bowl.
- Remove the crusts from the bread and using scissors cut out a circle the same size as the bottom of the pudding bowl.
- Dip both sides of the circle of bread into the juice and place in the bottom of the pudding bowl.
- Cut the remaining bread into triangle pieces and line the pudding bowl, overlapping each piece slightly and making sure there are no gaps.
- Once the bowl is lined pour the fruit into the bowl and top with slices of bread. Don’t worry about the bread looking like a badly wrapped present, it all comes out pretty evenly.
- Place a saucer or bowl on top of the bowl so that the pudding is weighed down a little.
- Put in the fridge for 12 hours.
- Once ready run a spatula or knife around the inside of the pudding bowl and invert onto a plate.
- Serve with cream.
Reproduced with kind permission from Bristol Parenting Cafe
