Summer Pudding
March 3rd, 2008 by admin6-8 slices of soft white bread, crusts removed
6 cups mixed summer fruit, such as gooseberries, black and red
currants, raspberries and strawberries
2/3 cup sugar, or to taste
Arrange the bread slices to make a complete lining around the sides
and bottom of a 1 litre/2 pint/5 cup pudding basin (slope-sided mold)
or souffle dish, cutting and shaping if necessary and reserving some
for the top. Lightly stew those fruits normally eaten cooked (such as
gooseberries, black and red currants) with a little water. Sweeten to
taste. Allow the stewed fruit to cool; strain and reserve the juice. Mix
the stewed fruit with the uncooked fruit and sugar.
Moisten the bread lining with the reserved juice and transfer the
fruit mixture to the bowl. Top with the remaining slices of bread,
pressing the fruit filling down firmly. Coyer the bowl with a plate or
saucer which just fits inside the rim. Place a heavy weight on the
plate to compress the fruit. Leave overnight in the refrigerator. To
serve, turn out into a serving dish. Pour any remaining juice over the
pudding. Serve with cream, or ice cream, if liked.
For babies aged 6 months to 1 year: puree fruits selected from the inside
of the pudding.
Posted in Desserts |