Summer Pudding
INGREDIENTS
- 2¼-3 lb. mixed summer fruit, fresh or frozen
- 8 oz. sugar
- slices of white bread with crusts removed
- single or double cream
- NOTE:
- This pudding freezes beautifully and should be left in the fridge overnight to thaw out.
SERVES: 4 | PREP: 10 mins | COOK: 25 mins
- Heat the fruit with the sugar over a medium heat until the sugar has melted and the fruit is soft. Do not boil. Allow to cool.
- Line a pudding basin with 1”strips of bread. Make sure the bottom of the basin is covered. This amount of fruit will fill one 2 pt. and one 1 pt. basin.
- Pour the fruit and juice into the basins.
- Cover the top with more bread. Place a saucer over the top and a weight on top of that.
- Leave in refrigerator for at least 4 hours.