Summer Pudding Recipe

The classic English summer dessert. The simplicity of the ingredients is deceptive; the tastes of this are very sophisticated.

Number of servings: 6

Ingredients

(Click an ingredient to learn about it.)

8 slices Bread (white, sliced)

Lightly butter the bowl or pudding basin you are using. Cut slices of bread about 1/2 inch (1 cm) thick, and cut off crusts. Line bowl with bread slices, leaving no gaps. Press edges together well.

Wash and clean all fruit; discard all stems and any mouldy fruit. Put fruit and sugar in a pot; put heat on medium; bring to a simmer and simmer until juice starts to come out of fruit and sugar has dissolved in it -- should be no more than 4 to 5 minutes.

Take about 1/2 cup of the juice, cover it and set it fridge for next day.

Empty the pot with its fruit and juice into the lined pudding bowl. Cover the top of the bowl with bread. Place a plate on top, and a weight on top of that to press the plate down. Put in fridge overnight.

To serve the next day, run a knife carefully along insides of pudding bowl. Invert out onto a plate.

Drizzle with the fruit juice that you had held back yesterday, particularly to cover any small white spots.

Comments

Use a 1 1/2 pint (850 ml) bowl. Butter it lightly.

Don't overcook the fruit; you want it to release its juice and retain its shape.

Related CooksInfo.com Encyclopaedia References:

Summer Pudding, Bread Puddings